Prepared either as an appetizer with diagonal slices of French baguette, or in open sandwiches on larger slices of rustic bread, these delicious treats are bursting with flavor. Cherry tomatoes are the star with their enticing acidity and meaty texture. The orbs are grilled in a skillet, a process that reduces them to a texture just right to coat the whole milk ricotta spread on toasted bread.
Roasted tomatoes are tossed with a honey-mustard-miso vinaigrette that enhances their flavor. The best cherry tomatoes to use are those that are 1 inch in diameter or less. Some larger varieties have tough skins.
Sandwiches or open appetizers with cherry tomatoes and ricotta
Yield: Makes 4 open sandwiches or 6-8 appetizers
INGREDIENTS
4 teaspoons old-fashioned mustard
2 teaspoons of honey
2 teaspoons of chopped fresh marjoram; see cook’s notes
1 teaspoon of white miso; see cook’s notes
1/4 teaspoon freshly ground black pepper
10 ounces of cherry tomatoes
4 slices of rustic bread (1/2 inch thick); see cook’s notes
Extra virgin olive oil
8 ounces (1 cup) whole milk ricotta cheese
Cook’s Notes: If you can’t find marjoram, substitute fresh oregano or fresh basil. To serve as an appetizer, cut the baguette diagonally into 1/2-inch slices. What to do with leftover miso? Make a miso vinaigrette: whisk together 3 tablespoons oil (such as peanut, canola, or vegetable oil), 1 1/2 tablespoons rice vinegar, 2 teaspoons white miso, 1/4 tsp toasted sesame oil and 1/2 tsp honey (if you like, also add peanut butter and hot sauce to taste).
PROCEDURE
1. In a bowl, whisk together mustard, honey, marjoram, miso and pepper; put aside. Set the oven rack about 6 inches below the broil element. Place the tomatoes in an ovenproof skillet in a single layer. Grill until most of the tomatoes are burst and a few are lightly charred, 8 to 10 minutes.
2. Transfer the tomatoes to the mustard mixture and toss gently until the tomatoes are well coated. Arrange the bread slices on a rimmed baking sheet. Lightly brush the top of each slice with olive oil. Broil until top is golden brown, about 1 to 2 minutes; watch them as they burn easily. Let bread cool until warm to the touch, about 3 minutes.
3. Spread the top of the toast with a generous amount of ricotta. Top with tomato mixture. Serve.
Source: Cook’s Illustrated Magazine
Kitchen issue? Contact Cathy Thomas at [email protected]
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