Roasted Tomato and Ricotta Toast

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With oven-roasted tomatoes, a hint of lemon, creamy herb ricotta and slices of crunchy toasted Multigrain Rye Sourdough, these gourmet toasts are loaded with irresistible flavours.

Lunch

Deli Style

Sliced Bread

Ingredients

4 slices Stonemill® Bakehouse Multigrain Rye Sourdough Bread
3/4 cup (175 ml) cherry tomatoes
3 Tbsp (45 ml) olive oil
2 cloves garlic, thinly sliced
1/2 Tsp (2 ml) salt, divided
1/2 Tsp (2 ml) black pepper, divided
1/2 cup (125 ml) ricotta cheese
1 Tsp (5 ml) lemon zest
2 Tsp (10 ml) lemon juice
2 Tbsp (30 ml) finely chopped fresh parsley
2 Tsp (10 ml) chopped fresh thyme leaves
1/2 cup (125 ml) packed baby spinach
2 Tsp (10 ml) balsamic glaze

Directions

Preheat oven to 400°F (200°C).
In a medium bowl, toss together the tomatoes, oil, garlic, 1/4 Tsp (1 ml) salt, and 1/4 Tsp (1 ml) pepper. Transfer to a small baking dish.
Bake for 20–25 minutes or until the tomato skins start to burst and the tomatoes are tender. Let cool slightly.
In another medium bowl, stir together ricotta, 2 Tbsp (30 ml) oil from the cooked tomatoes, lemon zest, lemon juice, remaining salt, and remaining pepper until smooth and creamy. Stir in parsley and thyme.
Toast the bread slices. Spread 2 slices with ricotta mixture, and top with tomato mixture and a drizzle of balsamic glaze. Cap with the remaining bread slices.

Tip: For a protein boost, top with turkey bacon. Cook 4 slices of turkey bacon in a skillet over medium heat until golden brown and crispy. Chop and add to sandwiches.