Open-Faced Cherry Tomato Ricotta Sandwich
- 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
- 1 bowl
- 1 10-inch broiler-safe skillet
- 1 rimmed baking sheet
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.
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.
- Cook's Illustrated