Whipped Ricotta Toasts with Roasted Grape Tomatoes

Whipped Ricotta Toasts
with Roasted Grape Tomatoes





​Prep Time: 15 Min
Cook Time: 20 Min

WHAT YOU NEED

• Whipped Ricotta

RECIPE -www.thehappyveg.ca/recipes/whipped-ricotta-with-crispy-roasted-potatoes

• 1 slice Sourdough Bread
• 1/2 C Grape Tomatoes, halved
• EVOO, Red Pepper Flakes, Himalayan Salt, Cracked Pepper
• 1 clove Garlic, gently crushed
• Sumac
• Fresh Basil
• Balsamic Reduction
• Grana Padano ​

N O T E S

• I originally used the whipped ricotta for a different recipe and had some left over to create this toast. If you're making the ricotta FOR this recipe, you will have a significant amount left after assembly. It can be refrigerated for 4 - 5 days.
• This recipe is incredibly easy to double, triple, or more. Simply roast an additional 1/2 C grape tomatoes per toast and have an additional clove of garlic crushed and ready to rub on your toasts.

DIRECTIONS

• Prepare the whipped ricotta as per the recipe provided. 
• Preheat oven to 400 F. Add your tomatoes to a parchment lined baking sheet and drizzle them pretty generously with EVOO. Toss with Himalayan salt, cracked pepper, and a generous amount of pepper flakes. Bake 15 - 20 minutes until skins are shriveled and some bursting has occurred. Turn off your oven and quickly grill your toast.​

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• Preheat a grill pan set to just below medium and rub your sourdough slice with EVOO. Grill both sides until golden brown and crisp. Rub each side of the toast with your gently smashed garlic clove.
• To assemble, get your toast on a plate and slather one side in your creamy, whipped ricotta. Spoon your gorgeous, roasted tomatoes on to your toast followed by a drizzle of balsamic reduction, sprinkle of sumac, grating of fresh grana padano, sprinkle of pepper flakes, and some fresh basil. ENJOY!

HAPPY VEG