Categories: Appetizers
Ingredients
- 1 baguette
- Olive oil
- Flaky sea salt
- 2 cups ricotta
- 1 pint cherry tomatoes
- 2 garlic cloves, smashed
- Black pepper
- Marinated tomatoes, pomegranate seeds, sliced peaches, sliced prosciutto, sliced avocado, for serving
Directions
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eheat oven to 400.
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For the bread: Using a bread knife, slice baguette into 1/4-inch slices and place on cookie sheet. Brush tops of each slice with olive oil and sprinkle with salt. Bake for 7 to 10 minutes or until lightly brown.
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For the ricotta: Place ricotta in a medium-size bowl and beat until smooth and creamy.
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For the tomatoes: Using a paring or utility knife, cut cherry tomatoes un half. In a medium-size bowl, stir together tomatoes, 2 tbsp olive oil, 1 tsp salt, smashed garlic and 1/2 tsp black pepper. Let sit at room temp for 15 minutes to allow flavors to develop.
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Assembly: Spread a dollop of whipped ricotta on each toasted baguette slice. Top with marinated tomatoes, pomegranate seeds, sliced peaches and prosciutto or sliced avocado. Finish off with black pepper and a sprinkle of salt.