The Only Tomato Toast You Need This Summer

Ingredients

• 2 cups Cherry Tomatoes (halved, scored with an X on the bottom)
• 1/4 cup Olive Oil (extra‑virgin, for confiting the tomatoes)
• 1 teaspoon Lemon Zest (fresh zest from one lemon)
• 1 clove Garlic Clove (smashed, half for tomatoes half for rubbing toast)
• 1 teaspoon Fresh Thyme (optional, leaves stripped)
• 1 pinch Sea Salt (light seasoning for tomatoes)
• 1 tablespoon Champagne Vinegar (adds bright acidity, can substitute other light vinegars)
• 4 slices Sourdough Bread (cut about 1.5 inches thick)
• 1/2 cup Pressed Ricotta (drained, creamy, can be homemade using cheesecloth)
• 2 tablespoons Fresh Chives (finely chopped for garnish)
• 1 pinch Freshly Ground Black Pepper (to finish)
• 2 tablespoons Additional Olive Oil for Pan (for toasting the bread)

Instructions

1. Score and Season Tomatoes

   On a cutting board, use a sharp knife to cut a shallow X into the bottom of each cherry tomato. Place tomatoes in a bowl, add olive oil, lemon zest, smashed garlic, thyme (if using), and a pinch of sea salt. Toss gently to coat.

   Time: PT5M

2. Roast the Tomatoes

   Spread the seasoned tomatoes in a single layer on a parchment‑lined baking sheet, skin side up. Roast in a pre‑heated oven at 400°F (200°C) for about 20 minutes, until the skins are softened but the tomatoes still hold their shape.

   Time: PT20M

   Temperature: 400°F

3. Prepare the Bread

   Slice the sourdough loaf into 1.5‑inch‑thick slices. Set aside on a plate.

   Time: PT2M

4. Pan‑Toast the Bread

   Heat a skillet over medium‑high heat, add 2 Tbsp olive oil, and place the bread slices in the pan. Immediately place a weight (cast‑iron press or a heavy kettle) on each slice. Cook for about 3 minutes per side, until golden and crisp.

   Time: PT6M

   Temperature: medium‑high

5. Garlic Rub

   Remove the toast from the pan and while still hot, rub the cut side of the remaining garlic clove over each slice to impart a subtle garlic flavor.

   Time: PT1M

6. Dress the Roasted Tomatoes

   Transfer the hot roasted tomatoes to a bowl, add a splash (≈1 Tbsp) of champagne vinegar, and gently toss to coat without breaking the tomatoes.

   Time: PT2M

7. Assemble the Toasts

   Spread a generous layer of pressed ricotta on each slice of toast. Top with a handful of dressed tomatoes, sprinkle chopped chives, finish with a pinch of black pepper and a light sprinkle of sea salt.

   Time: PT3M

Nutrition Facts

Calories

260

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g