Charred Tomato & Ricotta Toasts
with Walnuts, Chili Flakes & Balsamic Glaze | 2 Servings
Toast: the best thing since sliced bread. Delicious on its own, this carby comfort gets worlds better in the hands of our talented chefs. Slices of sourdough are brushed with garlic oil, toasted to golden perfection, and spread with creamy, herby ricotta. On top of that, there’s a layer of meltingly-sweet garlic-roasted grape tomatoes and crunchy walnuts. The finishing touches are a sprinkling of Parmesan, more chopped herbs, and a drizzle of tangy-sweet balsamic glaze. This, friends, is truly a toast with the most.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
10 ounce
Grape Tomatoes
1 unit
Green Herb Blend
8 ounce
Ricotta Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
4 slice
Sourdough Bread
(Contains Soy, Wheat)
½ ounce
Walnuts
(Contains Tree Nuts)
5 teaspoon
Balsamic Glaze
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
4 teaspoon
Olive Oil
Nutrition Values
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce.
Peel and grate or mince garlic. Halve tomatoes; toss on a baking sheet with half the garlic, a large drizzle of olive oil, and a pinch of salt and pepper. Roast on top rack until tomatoes are lightly charred, 8-10 minutes. Transfer to a medium bowl. Carefully wipe off sheet with paper towels.
Meanwhile, pick parsley leaves from stems; mince leaves. Mince chives. In a second medium bowl, combine ricotta, half the Parmesan (save the rest for serving), and half the minced herbs. Season with salt and a pinch of chili flakes to taste.
In a small bowl, combine remaining garlic and a large drizzle of olive oil; season with salt and pepper. Brush one side of each slice of sourdough with garlic oil. Place on baking sheet used for tomatoes. Bake on top rack until toasted, 4-5 minutes total.
Remove sheet from oven; add walnuts to same sheet. (TIP: If sourdough is done at this point, remove from sheet.) Return to oven until walnuts are toasted, 2-3 minutes. Transfer to a cutting board to cool slightly; roughly chop.
Divide toasts between plates; spread with herby ricotta. Evenly top with tomatoes, walnuts, and remaining Parmesan. Sprinkle with remaining minced herbs and chili flakes to taste. Drizzle with as much balsamic glaze as you like and serve.