Open-Faced Cherry Tomato Ricotta Sandwich
 Serves |  Total Time |
|---|---|
| 2 | 30 minutes |
Ingredients
4 tsp whole-grain mustard
2 tsp honey
2 tsp marjoram- 1 tsp white or red miso
- 0.25 tsp pepper
10 oz cherry tomatoes
8 oz whole-milk ricotta
4 slices rustic 1/2-inch-thick bread
Cookware
- 1 bowl
- 1 10-inch broiler-safe skillet
- 1 rimmed baking sheet
Instructions
Step 1
In bowl, whisk together whole-grain mustard, honey, marjoram, white or red miso, and pepper. Adjust oven rack 5 inches from broiler element and heat broiler. Place cherry tomatoes in 10-inch broiler-safe skillet and broil until most tomatoes have burst and a few are lightly charred, 8 to 10 minutes.
Step 2
Transfer tomatoes to mustard mixture and toss until tomatoes are well coated. Arrange bread on rimmed baking sheet and broil until golden brown, about 2 minutes per side. Let bread cool until warm to touch, about 3 minutes. Spread 1/4 cup whole-milk ricotta on each slice of rustic 1/2-inch-thick bread. Top with tomato mixture. Serve.
Source
- Cook's Illustrated