Ricottaaaaaa.

That is simply a pronunciation of endearment.  Try to track with me, it’s how I write when I’m tired.

The only time I ate ricotta as a child was in lasagna.  Brilliant right?  Those Italians, man.

But I didn’t know ricotta could be used for an array of other things.  I mean, it’s cheese.  Cheese is cheese. Cheese is best of the best. Cheese wins. Cheese can do no wrong.

I’ll get to the point.

Point is –>
RICOTTA TOASTS WITH BAKED CHERRY TOMATOES

2 pints mini tomatoes
2 garlic cloves, crushed (=1 TBSP)
3 TBSP olive oil
2 tsp salt
1 tsp basil (dried)
juice from 1/3 small lemon

1 1/2 cup ricotta
1 TBSP olive oil
1/4 tsp salt

Sliced whole grain bread, cut to size, buttered face up  (6x quantity for this recipe)

Preheat oven to 300 degrees.  Bake tomatoes for 60 minutes (those first 6 ingredients!)  Stir occasionally i.e. every 20 min.

I prepared my ricotta with olive oil and salt, but these toasts can be prepared with plain ricotta as well!
Place your bread, buttered side up, on a baking dish.  Throw it in the oven for the last 15 minutes of the tomato’s time.

Assemble each toast with ricotta first, and top with 4-5 tomatoes.

You’ll probably end up with some leftover tomatoes like I did, cause those morsels of flavor are so rich, you might not want to pile them too high. But suit yourself!

Chow down!  Hey, I’ll work on my writing skills and get back to you guys with another fun recipe post soon ok, seeeeya!

from my Tiny Kitchen,
glorieanna