This is one of my favorite weekend meals. Cooked cherry tomatoes make a luscious sauce that fills the creamy ricotta with umami. This meal only requires some sort of cream cheese, tomatoes, bread, oil and parmesan. However, this recipe is made for maximized italian comfort. You may use all types of tomatoes, but the sauce gets sweeter and thicker with cherry tomatoes.
Ingredients
- 1 x shallots
- 3 tbsp olive oil
- 125 g cherry tomatoes
- 2 clove garlic
- 125 g ricotta
- 30 g parmesan
- 1 pinch salt
- 1 pinch black pepper
- 1 handful pine nuts
- 1 x slice of bread
- 1 handful fresh basil
Method
- Cut the onion in small cubes and brown in a pan with olive oil on medium heat.
- Meanwhile you cut the cherry tomatoes in half before adding them in the pan with the onions. Cook until the tomato juice is mixing with the olive oil (about 10 minutes). Halfway through you may add finely chopped garlic. If you prefere more sauce over large bites of tomatoes, you may press the tomatoes to release all the tomato juice. Salt and pepper to taste.
- Mix ricotta with parmesan, salt and pepper in a bowl.
- If preferred: Toast pine nuts or chopped nuts in a dry pan on high heat for about two minutes, until the nuts are lightly browned.
- Toast slices of bread and spread a thick layer of the ricota mixture on top. You want an uneven layer that may trap the tomatoes and the sauce on top of the bread. Then add tomatoes with the sauce. Top with parmesan, herbs and toasted pine nuts.
