Open-Faced Cherry Tomato ricotta Sandwich¶
 Serves |
 Total Time |
|---|---|
| 2 | 30 minutes |
Ingredients¶
4 tsp (9 g) whole-grain mustard
2 tsp honey
2 tsp marjoram
1 tsp (4 g) white or red miso- 0.25 tsp pepper
10 oz (420 g) cherry tomatoes
8 oz (100 g) whole-milk ricotta- 4 slices rustic ½-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 ¼ cup whole-milk ricotta on each slice of rustic ½-inch-thick bread. Top with tomato mixture. Serve.
Source¶
- Cook's Illustrated