Roast cherry tomatoes for sandwiches or appetizers
Made either as appetizers using diagonal slices of French baguette, or as open-face sandwiches on larger slabs of rustic bread, these treats are packed with flavor. Cherry tomatoes are the star, with their acidity and meaty texture. The orbs are broiled in a skillet, a process that collapses them to a justright texture to top the whole-milk ricotta spread on toast.
The roasted tomatoes are tossed with a honeymustard-miso dressing that punches up their flavor. The best cherry tomatoes to use are those an inch in diameter or smaller. Some larger varieties have tough skins.
Open-face cherry tomato ricotta sandwiches or appetizers
Yield: Makes 4open-face sandwiches or 6-8 appetizers
INGREDIENTS
4 teaspoons whole-grain mustard
2 teaspoons honey 2 teaspoons chopped fresh marjoram; see cook’s notes 1 teaspoon white miso; see cook’s notes
1⁄4 teaspoon freshly ground black pepper
10ounces cherry tomatoes 4 (1⁄2-inch thick) slices rustic bread; see cook’s notes
Extra-virgin olive oil 8 ounces (1 cup) whole-milk ricotta cheese
Cook’s notes: If you can’t find marjoram, substitute fresh oregano or fresh basil. To serve as appetizers, cut baguette on the diagonal into 1⁄2-inch slices. What to do with leftover miso? Make miso dressing: whisk together 3 tablespoons oil (such as peanut, canola or vegetable oil), 1 1⁄2 tablespoons rice vinegar, 2 teaspoons white miso, 1⁄4 teaspoon roasted sesame oil and 1⁄2 teaspoon honey. (If you like, also add peanut butter and hot sauce to taste.)
PROCEDURE
1. In bowl, whisk together mustard, honey, marjoram, miso and pepper; set aside. Adjust oven rack to
about 6 inches below broiler element. Place tomatoes in an ovenproof skillet in single layer. Broil until most tomatoes have burst and a few are lightly charred, 8-10 minutes.
2. Transfer tomatoes to mustard mixture and gently toss until tomatoes are well coated. Arrange bread slices on rimmed baking sheet. Brush top of each slice lightly with olive oil. Broil until golden brown on top, about 1-2 minutes; keep an eye on them because they burn easily. Let bread cool until warm to the touch, about 3 minutes.
3. Spread top of toasted bread with a generous amount of ricotta. Top with tomato mixture. Serve.
Source: Cook’s Illustrated magazine