Tostada de requesón montado caprese

Ingredientes

• 1 cup whole milk ricotta
• 1 pint cherry or grape tomatoes
• 1 Tbsp. minced garlic
• 1/4 cup good quality olive oil
• Coarse salt and cracked black pepper
• 1 loaf sourdough bread
• 1/4 cup fresh basil (torn)
• Balsamic vinegar or glaze (to taste)

Preparación

1. 1

   In a medium bowl, add ricotta. Beat with an electric mixer (I used my whisk attachment, but traditional beaters will do), until light and fluffy, about 2 minutes.

2. 2

   Toss tomatoes and garlic onto a large baking sheet. Drizzle with olive oil. Bake at 400 degrees F for 15 minutes, until blistered and soft. Remove from oven; set aside.

3. 3

   Meanwhile, set a large skillet to medium-high heat. Drizzle bread slices with additional olive oil. Cook slices until golden brown and slightly toasted, about 1-2 minutes per side.

4. 4

   Spoon (or pipe with a plastic bag) whipped ricotta onto toasted bread. Spoon roasted tomatoes on top.

5. 5

   Sprinkle with fresh basil. Add a drizzle of balsamic vinegar or glaze.

6. 6

   Serve warm and enjoy!