Preparation
5 minutes
Cook Time
40 minutes
Serves
6
Cooking Level
Easy
Ingredients
- 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
Directions
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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Appetizer Breakfast Brunch Comfort Food Dinner Dinner Recipes Easy Dinner Ideas Easy Meal Ideas Fresh Healthy Healthy Dinner Ideas Healthy Snacking Italian Lunch Meal Medley Tomatoes Nut Free Sangria Savory Simple Dinners Snack Tomato Recipe Vegetarian
