Roasted Cherry Tomatoes With Ricotta

• 4 cups assorted cherry tomatoes
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1/4 teaspoon kosher salt, plus more to taste
• Four 3/4-inch-thick slices country-style bread
• 1 fat garlic clove
• 1/4 cup fresh ricotta
• Freshly cracked black pepper
• 8 basil leaves
• Flaky sea salt, such as Maldon

1. With a rack in the middle, preheat the oven to 250u0b0F. Toss the tomatoes with the olive oil and salt. Spread out on a small baking sheet; the tomatoes should just fit on the baking sheet, without crowding. Roast for 2 hours.
2. Reduce the heat to 200u0b0F and roast the tomatoes for 11/2 hours longer, until shriveled and golden-edged. Cool the tomatoes completely on the baking sheet, then transfer, along with the oil from the pan, into a bowl.
3. Preheat the broiler. Drizzle one side of the bread slices with olive oil. Toast, oiled side up, until golden and crisp, 1 to 2 minutes. Rub the toasted side of the bread with the garlic.
4. Put the ricotta in a small bowl and season generously with salt and pepper. Spread 1 tablespoon of the ricotta on each toast. Lay 2 basil leaves on each one. Mound the tomatoes on the toasts. Season with sea salt and lots of pepper. Drizzle each toast with about 1 teaspoon of the roasted tomato oil and serve

assorted cherry tomatoes, ubc, ubc, countrystyle, garlic, ubc, freshly cracked black pepper, basil, salt

Taken from www.epicurious.com/recipes/member/views/roasted-cherry-tomatoes-with-ricotta-52504001 (may not work)