5 minutes
Cook Time
40 minutes
Cooking Level


  • 1 dry pint Pure Flavor® Sangria® Medley Tomatoes
  • 10 garlic cloves, sliced
  • 1 small zucchini, sliced into quarters
  • 1 sourdough bread loaf, sliced & toasted
  • 1 lemon, zested
  • ½ lemon, juiced
  • 1 ½ cup ricotta cheese
  • ⅓ cup olive oil
  • Salt & pepper, to taste
  • Fresh basil, for garnish


Step 1

Preheat oven to 325ºF.

Step 2

In a large baking dish mix together tomatoes, zucchini, garlic, basil, and olive oil. Season with salt and pepper to taste. Roast for 40 minutes until tomatoes are bursting.

Step 3

In a small bowl, combine ricotta cheese, lemon juice & zest.

Step 4

Spread cheese mixture evenly on each piece of bread and top with confit tomatoes & zucchini.

Step 5

Garnish with fresh basil and enjoy.

Recipe created by Yasmin Benhan

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