This is one of my favorite dishes to make during the summer when cherry tomatoes are fresh. I love using the sugar bomb cherry tomatoes that come on the vine.
You don’t have to cook them on the vine, but the presentation is a great showstopper if you are trying to have a nice meal with friends or family. Often, I will just remove them from the vine if I am making it for myself.
It is important to get a good rustic French bread for this meal. That baguette is going to change the texture and taste, so it’s important to use that bread over other types.
This dish is a great option for those looking to enjoy a meatless dish full of flavor. But you can always add some prosciutto or sliced meats to the top to switch it up. It even goes well as a side for a good grilled steak. One important thing about this dish is making sure you have a little oil on the bottom of the pan. This will help keep the tomatoes from sticking to the bottom.
If you don’t like spicy food leave the Calabrian pepper and oil out of this dish. It is a really delicious pepper, but it does come with a tiny hit of heat. So be careful with that ingredient, but do try them! They add a great flavor to the dish. You can always use sliced or minced garlic, but using the whole clove allows them to cook without burning and becoming bitter. If you like this dish after trying it, you should also try the Burrata and Cherry Tomato Dip. It has similar flavors but is a side dip instead of a side item. Enjoy!
Roasted Tomato and Ricotta Cheese Baguette
Ingredients
- 1-2 French baguette loafs
- 2-3 Tbsp olive oil
- 3 garlic cloves
- 2-3 cherry tomato vines
- 1 cup ricotta cheese
- ½-1 tsp Calabrian chili and oil
- 3-4 sprigs fresh basil
- ¼ cup parmesan cheese
- ½ tsp coarse salt
- ¼ tsp coarse pepper
Instructions
- Slice baguettes length wise and brush with olive oil. Grill the oiled baguettes until lightly toasted. In an oven safe pan drizzle remaining olive oil and the Calabrian pepper oil. Place washed tomatoes with or without vines into the pan and scatter garlic cloves and some of the basil sprigs around the tomatoes. Place into oven or over a grill and allow to cook until tomatoes start to char and burst slightly. Remove from heat and set aside.
- In a small bowl mix together the ricotta cheese, salt and pepper. Then remove the garlic from the cooked tomato pan and mince. Add the minced cooked garlic to the ricotta and blend thoroughly. Spread this mixture over the top of the toasted baguettes. Spoon a nice portion of the cooked tomatoes and oil over the top of the ricotta mixture. Garnish with parmesan and a few sprigs of uncooked fresh basil.
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