Whipped Ricotta Toast with Marinated Tomatoes and Lemon Thyme Honey
A simple appetizer for your next spring or summer gathering!
Foto: Half Baked HarvestBahan-bahan
- 2 cups cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 cup fresh basil, roughly chopped
- 2 tablespoons fresh thyme leaves
- 1 clove garlic, grated
- kosher salt and black pepper
- 1/4 cup honey
- 2 tablespoons fresh thyme leaves
- 1 -2 tablespoons lemon juice
- 1 loaf sourdough bread, sliced
- 2 cups whole milk ricotta cheese
- fresh berries, for serving ((optional))
Langkah-langkah
1. To make the tomatoes. Combine all ingredients in a bowl and season to taste with salt and pepper. Let sit 10-15 minutes or up to overnight in the fridge. Bring to room temp before serving.2. To make the honey. Combine all ingredients in a glass jar. Season with salt and black pepper. 3. Whip the ricotta in a food processor until smooth and creamy. Season with salt. The ricotta can be kept in the fridge for up to 3 days. 4. When ready to serve, preheat your grill to high heat or preheat your oven to 400° F. Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice, season with salt. Place the bread on the grill and grill both for about 2-3 minutes per side or until lightly toasted. Remove from the grill.5. Spread the ricotta over the bread. Top with tomatoes, honey, and berries, if desired.
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