© 2017 by Fat Dough. Proudly created with Wix.com

Pomodori Ciliegini Tartine

What happens when you have some leftover cherry tomatoes? Make a tartine outta them! I got this idea after I made my cherry tomatoes grilled pizza. I didn't use burrata for this toast. But rather, I used a combination of 2 cheeses; fresh mozzarella and homemade ricotta. Once you make your own ricotta, you will never go back to those store bought ones. I can't imagine that I made this on March 2018 and I feel like it really need a revamp. What do you think? In the meantime, let's get started with the recipe.

 

Ingredients:

(Serve 1)

  • Cheese Spread:

  • Fresh Mozzarella Freshly Shredded, 2 TBSP

  • Homemade Ricotta, 2 TBSP

  • Toasted Chili Flakes, Pinch

  • Fresh Lemon Juice, 1/2 Lemon

  • Fresh Lemon Zest, 1/2 Lemon

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Roasted Cherry Tomatoes:

  • Fresh Cherry Tomatoes Preferably Organic & Different Colours, 250g

  • Dried Basil, Pinch

  • Dired Oregano, Pinch

  • Olive Oil, 2.5 TBSP

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Toast:

  • Unsalted Butter, 2 Spread

  • Ciabatta / Baguette / Sourdough, 1 Slice

  • Fresh Basil, A Few Leaves

  • Extra Virgin Olive Oil

Equipment:

  • Oven

  • Cast Iron Skillet / Pan

Directions:

  1. Pls visit my "How To Make Ricotta" page for the recipe.

  2. Prepare the cheese spread.

  3. Mash mozzarella and ricotta together with the back of a fork.

  4. Add in chili flakes, lemon juice and zest.

  5. Season well with salt and pepper.

  6. Mix until well combined.

  7. Set aside in the fridge until ready to use.

  8. Prepare roasted cherry tomatoes.

  9. Preheat oven to 250 degree celsius or 500 fahrenheit.

  10. Toss cherry tomatoes, basil, oregano and olive oil in a bowl.

  11. Toss until well combined.

  12. Transfer onto a baking tray lined with parchment paper.

  13. Season well with salt and pepper.

  14. Wack into the oven and bake for 15 mins or until the tomatoes start to spit.

  15. Remove from oven and set aside.

  16. Prepare the toast.

  17. Spread butter onto 2 sides of the bread.

  18. Toast bread in a skillet until lightly charred.

  19. Flip and spread the cheese mixture onto the bread.

  20. Turn the heat down to low and cover.

  21. Cook until the cheese is melting and bottom is lightly charred.

  22. Remove from heat and transfer onto a serving plate.

  23. Spoon the roasted cherry tomatoes over the cheese.

  24. Garnish with basil leaves.

  25. Lastly, drizzle olive oil over the top.

  26. Serve immediately.

 

Share on Facebook
Share on Twitter
Please reload

RECENT POSTS
Please reload