Roasting cherry tomatoes until they collapse and release their juices turns them into something closer to a jam than a vegetable. Spread over toast with whipped ricotta and fresh basil, this is the kind of brunch plate that looks fussy but takes twenty minutes of mostly hands-off oven time.
Ingredients
- 2 cups cherry tomatoes, halved
- 2 tbsp olive oil, divided
- 2 cloves garlic, sliced
- 1 cup ricotta cheese
- 1 tbsp fresh lemon juice
- Zest of 1 lemon
- 4 slices sourdough or whole grain bread
- Fresh basil leaves
- Salt, pepper, and chili flakes to taste
Instructions
- Preheat oven to 200°C (400°F). Toss tomatoes with 1 tbsp olive oil, garlic, salt, and pepper on a baking sheet.
- Roast 18-20 minutes until tomatoes are soft and slightly caramelized at the edges.
- Whip ricotta with remaining olive oil, lemon juice, and zest until smooth and airy.
- Toast the bread. Spread each slice with whipped ricotta.
- Top with roasted tomatoes and their juices, torn basil, and a pinch of chili flakes.
Nutrition Facts (per serving)
| Calories | 360 |
| Total fat | 19g |
| Total carbohydrates | 32g |
| Dietary fiber | 4g |
| Protein | 15g |
| Sodium | 380mg |
Why This Is Good for Your Gut
Roasting concentrates lycopene in tomatoes, a carotenoid with antioxidant effects on the gut lining, and heat actually increases its availability compared to raw tomatoes. Ricotta offers gut-friendly whey protein in smaller amounts than harder cheeses. Olive oil's polyphenols support a healthy balance of gut bacteria.
Make extra roasted tomatoes to stir into pasta or spoon over eggs later in the week. For more herb-and-cheese breakfasts, try our Shakshuka with Feta and Fresh Herbs or Spinach and Feta Egg Bake.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
