2 minPrep Time
45 minCook Time
47 minTotal Time
- 1 pint cherry tomatoes
- 2 teaspoons olive oil
- 4 slices whole wheat bread
- 1/2 cup ricotta
- Heat oven to 325° and line a sheet pan with parchment paper.
- On the pan, toss tomatoes with olive oil, salt, and pepper. Roast 45 minutes, until soft.
- While tomatoes cool, toast bread pieces under broiler, cut side up.
- Spread bread with ricotta and top with roasted tomatoes.