Charred Tomato and Ricotta Toasts

 This was a lunch I got from Hello Fresh and Joanna and I FELL IN LOVE!!  Seriously - this could be a great appetizer too in smaller bites.  SOOOOOOO fresh and delicious!  This recipe serves 2.  Multiply it as much as you want but Jo and I found this was a generous lunch!

CHARRED TOMATO AND RICOTTA TOASTS

1 clove garlic, minced

10 oz. grape tomatoes, halved

2 Tbsp. chopped fresh parsley

4 chives, chopped

8 oz. ricotta cheese

1/4 cup Parmesan cheese

1 tsp. chili flakes

4 slices sourdough bread

1/2 oz. walnuts

5 Tbsp. balsamic glaze

Olive oil

Adjust rack to top position and preheat oven to 450 degrees.

Toss the tomatoes with half of the garlic and a large drizzle of olive oil,  and a pinch of salt and pepper.  Roast on top rack until tomatoes are lightly charred, 8-10 minutes.  Transfer to a medium bowl.  Carefully wipe off sheet with paper towels.

Meanwhile, combine ricotta, half of the Parmesan (save the rest for serving) and half of the minced herbs. season with salt and a pinch of chili flakes to taste.

In a small bowl, combine remaining garlic and a large drizzle of olive oil; season with salt and pepper. Brush one side of each slice of sourdough with the garlic oil.  Place on baking sheet used for tomatoes.  Bake on top rack until toasted, about 4-5 minutes total.

Remove sheet from oven; add walnuts to same sheet.  (If sourdough is done, pull it from the pan now).  Return the pan to oven until walnuts are toasted, 2-3 minutes.  Transfer to a cutting board to cool slightly; rough chop.

Divide toasts between plates; spread with herby ricotta.  Evenly top with tomatoes, walnuts and remaining Parmesan.  Sprinkle with remaining minced herbs and chili flakes to taste.  Drizzle with as much balsamic glaze as you like and serve.