Crispy, creamy, and deliciously aromatic, these toasts bring together all the flavors of summer. Cherry tomatoes are slow-roasted until tender and lightly caramelized, then piled onto a generous layer of ricotta whipped with lemon and basil-infused olive oil.
A simple, colorful, and fresh recipe, perfect for a summer aperitif or a light starter.
Ingredients :
For the confit tomatoes :
300 g cherry tomatoes
2 tablespoons cooking olive oil
1 teaspoon honey
1 small garlic clove
A few sprigs of fresh thyme
Fleur de sel
Pepper
For the whipped ricotta :
250 g ricotta
2 tablespoons basil-infused olive oil
Zest of half a lemon
1 teaspoon lemon juice
Fleur de sel
Pepper
For assembly :
6 to 8 slices of country bread or baguette (or round toast slices available at the supermarket)
A few fresh basil leaves
Basil-infused olive oil
Recipe :
To prepare the confit cherry tomatoes, preheat the oven to 160°C.
Wash the cherry tomatoes and cut them in half. Place them in an ovenproof dish or on a baking sheet lined with parchment paper.
Add the cooking olive oil, honey, finely chopped garlic clove, and a few thyme leaves. Season with salt and pepper, then toss gently to coat the tomatoes thoroughly.
Roast for about 25 to 30 minutes, until the tomatoes are tender, slightly shriveled, and beginning to caramelize. Let them cool slightly after removing from the oven.
To prepare the ricotta, place it in a mixing bowl. Add the basil-infused olive oil, lemon zest and juice, a pinch of fleur de sel, and a few grinds of black pepper.
Whip vigorously for 1 to 2 minutes to achieve a lighter, creamier, and airier texture. Keep chilled until ready to assemble.
Slice the bread into pieces about 1 to 1.5 cm thick. Toast them for a few minutes, in the oven, a toaster, or a hot pan, until golden brown and crispy.
For extra flavor, drizzle a few drops of basil-infused olive oil over the slices while they are still warm.
Assemble the toasts by generously spreading the whipped ricotta onto each slice of toasted bread.
Add a few confit cherry tomatoes along with a little of their cooking juices. Finish with a drizzle of basil-infused olive oil and a few fresh basil leaves.
Serve immediately so the bread does not become soggy.
You can also prepare the confit tomatoes and whipped ricotta a few hours in advance. Store them separately in the refrigerator, then assemble just before serving so the bread stays nice and crisp.
Bon appétit!
