Free Online Recipes
|

Sign Up login
 
 

French Bread with Ricotta & Roasted Tomatoes Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     French Bread with Ricotta & Roasted Tomatoes

Category   Appetizers
Sub Category   None

Ingredients
1 1/2 pints cherry tomatoes, halved (about 3 cups)
1 tablespoon plus 2 teaspoons olive oil, divided
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 garlic clove, smashed
1/2 cup fresh ricotta (about 5 ounces)
3/4 cup coarsely grated Parmesan (about 3 ounces)
2 tablespoons fresh store-bought or homemade basil pesto
 

Instructions
1. Position rack in top third of oven and preheat to 425F. Toss tomatoes, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast until tomatoes start to blister, about 13 minutes.
2. Place bread, cut side up, on another rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
3. Dollop ricotta on cut sides of bread. Top evenly with tomato mixture, then sprinkle with Parmesan. Bake until Parmesan melts, about 10 minutes.
4. Whisk pesto and remaining 2 tsp. oil in a small bowl until smooth. Drizzle on pizzas and season with salt and pepper.


Originally Submitted
9/17/2015





0 Out of 5 from 0 reviews

You can add this French Bread with Ricotta & Roasted Tomatoes recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.