Tuesday, 20 September 2011



  • 6 c cherry tomatoes, halved
  • 1 bulb of garlic
  • 2 T balsamic vinegar
  • 2 T maple syrup
  • 3 T olive oil
  • 1/2 c purple onion, finely diced
  • 1/4 c fresh basil, chopped
  • ricotta cheese
  • artisan bread

  1. Preheat oven to 300 degrees.
  2. Spread tomatoes evenly on a pan.  
  3. Cut top of garlic bulb off and put it in the pan with the tomatoes.  
  4. Mix the vinegar, syrup, and oil together and pour over the tomatoes and garlic.
  5. Roast for 1-1 1/2 hours and let cool.  Add onions and basil.
  6. Toast the bread in the oven by putting it on broil for several minutes on each side.
  7. Once the bread is toasted, spread ricotta cheese on it and a spoonful of the tomato mixture.

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