Lemony Herbed Ricotta and Tomato Toasts

Place finished toasts on a serving platter
and garnish with basil.

Ricotta with chopped herbs and lemon zest.
Gently folded this mixture together.

I love this recipe, because every element can be prepared
ahead of time, and then just assembled before serving.

There are many delicious variations of tomato and cheese
dishes, salads, and appetizers.
I particularly like this one because the ricotta cheese
incorporates lemon and many summer herbs. Plus,
the roasted or dried tomatoes give a good
pungent taste compared to just simply sliced fresh tomatoes.

Trying new summer recipes is always a delight, especially
when it helps you find a new favorite!!

As Always,

ENJOY!

1 Baguette, sliced

2 cloves of garlic

1/4 cup +1 Tbsp. olive oil

1/2 tsp. kosher salt, plus, more for garnish

10-16 oz. cherry tomatoes

black pepper

2 Tbsp. chopped fresh basil

1/2 tsp. fresh thyme

1/2 tsp. fresh oregano

1 tsp. lemon zest

1 Tbsp. lemon juice

3/4 cup ricotta cheese

Preheat broiler.  Coat baking sheet with nonstick cooking spray and place bread slices on top.  Rub each bread slice with garlic cloves, then brush or drizzle with 1/4 cup olive oil and sprinkle with 1/4 tsp. salt.  Toast bread under broiler 3 minutes or until golden brown, flipping slices halfway through.  Remove bread from oven and set aside. 

Preheat oven to 450 degrees. Toss tomatoes with remaining 1 Tbsp. olive oil, remaining 1/4 tsp. salt and pepper, to taste.  Roast 20 minutes. 

Combine basil, thyme, oregano, lemon zest and juice with ricotta.  Spread 1 1/2 Tbsp. ricotta mixture over each toast; top with roasted tomatoes.  Garnish with more salt , pepper and basil, if desired, and serve immediately.  Refrigerate any leftovers.