Roasted Jammy Tomatoes and Ricotta Cheese Toast

Summer's hot.  So hot.  Why's it gotta be so steamy, humid, and hot? It's like Africa desert, face of the sun, sizzling bacon, boiling point of caramel, pizza oven hot...and the worst month hasn't even arrived yet. 

Cool down with this--

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(WHAT YOU WILL NEED)

thick-cut bread (I use multi-gain)
1 pint cherry or grape tomatoes
ricotta cheese
fresh thyme
1 garlic clove, peeled and one side cut flat
sea salt/cracked pepper
red pepper flakes
olive oil
balsamic vinegar (I used white balsamic)


Preheat oven to 325 degrees.  Place tomatoes in baking pan.  Drizzle with olive oil and balsamic vinegar, and sprinkle some sea salt over the top.  Remove some thyme from the stalks and sprinkle over.  Bake uncovered for 1 hour.

When tomatoes are done, take out of oven--they will have burst open and their juices turned a little jammy/sticky.  Help them along a little more and crush slightly with a fork.  Let cool for approx. 5-10 min.

 
Meanwhile, toast bread and rub the flat side of the garlic clove over the bread to flavor.  Spread liberally with ricotta cheese.  Spoon tomatoes over, sprinkle with salt and pepper, and add a pinch of red pepper flakes.

This makes a nice summer brunch/light lunch, and I like to serve it with something cool like prosciutto and melon, and chilled prosecco. 

cantaloupe, prosciutto, and fresh mozzarella