Ingredients

• 4 slices sourdough or ciabatta bread, sliced 1-inch thick
• 1 cup whole milk ricotta
• a batch of slow-roasted tomatoes (recipe below)
• flaky salt, like Maldon
• basil leaves

Instructions

1. Brush or drizzle olive oil liberally over your bread slices, then grill over medium high (or use a grill pan) for about 2 minutes per side, until charred.
2. Spread ricotta over each slice of bread, then top with a scoop of slow-roasted tomatoes. I like to add a smashed roasted garlic clove to each slice, too.
3. Top with a big pinch of flaky salt and a few fresh basil leaves. Cut each slice in half, and devour.

Slow-Roasted Tomatoes

Ingredients

• 1 pint cherry tomatoes
• 5 garlic cloves, smashed
• a few basil leaves (or thyme or rosemary sprigs)
• 1/2 cup extra-virgin olive oil
• Kosher salt

Instructions

1. Preheat the oven to 300 degrees.
2. Place tomatoes in a small shallow baking dish, and scatter the garlic and basil around them. Season with kosher salt, then pour the olive oil over it.
3. Bake for 1 hour, stirring once in awhile, until the tomatoes are breaking down and caramelized. Remove from the oven and let cool.
4. Store in a mason jar in the fridge for up to a month, covered with olive oil which keeps them sealed and fresh for longer.