Made either as appetizers using diagonal slices of French baguette, or as open-faced sandwiches on larger slabs of rustic bread, these delicious treats are packed with flavor. Cherry tomatoes are the star with their alluring acidity and meaty texture. The orbs are broiled in a skillet, a process that collapses them to a just-right texture to top the whole milk ricotta spread on toasted bread.
The roasted tomatoes are tossed with a honey-mustard-miso dressing that punches up their flavor. The best cherry tomatoes to use are those that are 1-inch in diameter or smaller. Some larger varieties have tough skins.
Open-Faced Cherry Tomato Ricotta Sandwiches or Appetizers
Yield: Makes 4 open-faced sandwiches or 6 to 8 appetizers
INGREDIENTS
4 teaspoons whole-grain mustard
2 teaspoons honey
2 teaspoons chopped fresh marjoram; see cook’s notes
1 teaspoon white miso; see cook’s notes
1/4 teaspoon freshly ground black pepper
10 ounces cherry tomatoes
4 (1/2-inch thick) slices rustic bread; 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 appetizers, cut baguette on the diagonal into 1/2-inch slices. What to do with leftover miso? Make miso dressing: whisk together 3 tablespoons oil (such as peanut, canola, or vegetable oil), 1 1/2 tablespoons rice vinegar, 2 teaspoons white miso, 1/4 teaspoon roasted sesame oil, and 1/2 teaspoon honey (if you like, also add peanut butter and hot sauce to taste).
PROCEDURE
1. In bowl, whisk together mustard, honey, marjoram, miso, and pepper; set aside. Adjust oven rack to about 6 inches below broiler element. Place tomatoes in an ovenproof skillet in single layer. Broil until most tomatoes have burst and a few are lightly charred, 8 to 10 minutes.
2. Transfer tomatoes to mustard mixture and gently toss until tomatoes are well coated. Arrange bread slices on rimmed baking sheet. Brush top of each slice lightly with olive oil. Broil until golden brown on top, about 1 to 2 minutes; keep an eye on them because they burn easily. Let bread cool until warm to the touch, about 3 minutes.
3. Spread top of toasted bread with a generous amount of ricotta. Top with tomato mixture. Serve.
Source: Cook’s Illustrated magazine
Cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
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