Vine Roasted Tomatoes are roasted slowly with garlic, avocado oil, and basil. Served on top of toast, roasted garlic basil ricotta spread, and drizzled with balsamic glazed, it is too die for. The slow roasting method really brings out the beautiful flavors of the tomatoes and garlic.
6slicesbread(ciabatta, french, batard, or your favorite bread)
salt and pepper to taste
Preheat your oven to 350 degrees.
In a cast iron skillet place the cleaned strawberry vined tomatoes, garlic cloves (not peeled), basil and avocado oil. Make sure you coat the tomatoes and garlic with the avocado oil. Salt and pepper to taste.
Once the oven is heated place the cast iron skillet and roast for 45 minutes. You will use the roasted garlic for the ricotta spread.
Roasted Garlic Basil Ricotta SpreadIn a bowl mix the ricotta cheese, basil and roasted garlic. Salt and pepper to taste. For the garlic you will use the garlic you roasted with the tomatoes, let it cook a bit, and carefully press on the bottom of a clove to squeeze the garlic out.
For the toast, you can just toast it in a toaster or if you feel ambitious spread some butter and toast on a pan. The latter is the best result.
To assemble: spread the roasted garlic basil ricotta spread on toast, then place the vined roasted tomatoes on top, and garnish with basil chiffonade and balsamic glaze.
For the basil chiffonade you just need to stack the basil leaves, roll them, and slice them. And voila! you have basil chiffonade. I bought the balsamic glazed from the store.