What did you do this weekend? I started my stay-cation number 2.
You may remember a month or so ago that I announced I was taking a stay-cation for the first time … and I really enjoyed it. I have like a billion weeks of vacation built up and I thought, it worked out so well the first time, why not do it again.
So far I have made chocolate spongy muffins, zucchini banana chocolate chip muffins ,creamy French zucchini soup, meatballs, shredded chicken and rubbed up some ribs, which is marinating in the fridge as we speak for tomorrow night’s dinner. While I did this, My dogs did this.
Time for my new favorite snack!
I eat this for a snack , I eat it after yoga, I eat this for lunch, eat this any time.
I was a ricotta hater before this, choosing to avoid the bland tasting cheese at all cost. In my lasagna, no way, put it on crusty bread with roasted tomatoes.. um ok!
I have not looked back. I love the combination of the hot roasted tomato smooshed into the ricotta cheese, spread over a hot toasted crusty bread… I’m actually taking pause in the middle of writing this post and getting me some of this.
So if you’re hungry, please, join me. It’s so yummy, then take a nap.
Roasted Cherry Tomato on Crusty Bread with Ricotta
Cherry Tomatoes (3 per slice of bread)
Salt and Pepper
Light Ricotta cheese
Turn your oven on broil.
Put as many tomatoes as you want in a bowl and drizzle olive oil over top (just enough to coat) and season with salt and pepper.
Place tomatoes on a baking sheet and roast in the oven for 5-10 mins. Check then constantly so they don’t burn.
Brush some olive oil on the crusty bread and place in the oven for a few mins, just until toasty.
Remove tomatoes, when you hear them popping and the skin is splitting.
Spread the ricotta cheese on the crusty bread and place the tomatoes on top (3 per slice), then smoosh them into the bread. Watch out, the juice will squirt out and its hot !!!