Description
Vine Roasted Tomatoes are roasted slowly with garlic, avocado oil, and basil. Served on top of toast, roasted garlic basil ricotta spread, and drizzled with balsamic glazed, this is to die for. The slow roasting method really brings out the beautiful flavors of the tomatoes and garlic.
Ingredients
- 18 ounces, weight Strawberry Vined Tomatoes
- 6 cloves Garlic
- 4 leaves (large) Basil, Chopped
- 3 Tablespoons Avocado Oil
- 7 ounces, weight Ricotta Cheese
- Salt And Pepper, to taste
- 6 slices Bread (Ciabatta, French, Batard, Or Your Favorite)
- Balsamic Glaze And Basil (chiffonade) For Garnish
Preparation
Preheat oven to 350ºC.
In a cast iron skillet, place cleaned strawberry vined tomatoes, garlic cloves (not peeled), basil and avocado oil. Make sure you coat the tomatoes and garlic with the avocado oil. Season with salt and pepper to taste.
Once oven is heated, place cast iron skillet in oven and roast for 45 minutes. You will use the roasted garlic for the ricotta spread.
In a bowl, mix ricotta cheese, basil and roasted garlic from earlier (carefully press on the bottom of the clove to squeeze the roasted garlic out). Season with salt and pepper to taste.
For the toast, you can just toast it in a toaster or, if you feel ambitious, spread some butter and toast on a pan. The latter yields the best result.
To assemble, spread roasted garlic basil ricotta spread on toast, then place the vined roasted tomatoes on top. Garnish with basil chiffonade and balsamic glaze.
Notes:
1. For the basil chiffonade, just stack the basil leaves, roll them, and slice. And voila! You have basil chiffonade.
2. I used store-bought balsamic glaze.
