- 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
Preheat oven to 325ºF.
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.
In a small bowl, combine ricotta cheese, lemon juice & zest.
Spread cheese mixture evenly on each piece of bread and top with confit tomatoes & zucchini.
Garnish with fresh basil and enjoy.