1 basket cherry tomatoes, washed
1 T olive oil
salt and pepper to taste
1 T balsamic vinegar
2 t chopped chives
1 C ricotta cheese
1 T pesto
salt and pepper to taste
rouille (optional garnish)
1 baguette
Heat oven to 375. Place a medium skillet over a high flame. Once the pan is hot add the olive oil and sautee the tomatoes a minute or two until they begin to brown. Season with salt and pepper and add the balsamic vinegar and cook a minute longer. Cook briefly, you don’t want the tomatoes to explode. Remove from the heat and toss with the chives. Combine the ricotta and pesto and season with salt and pepper. Cut the baguette in half lengthwise and cut each half in half so that you have 4 tartines. Spread the baguette with the ricotta mixture, place on a cookie sheet and arrange the tomatoes over the ricotta. Place tartines in the oven for about 10 minutes until warmed through and the bread is slightly toasted. Serve warm. Serves 4.
Rouille is a roasted red pepper garlic sauce and the recipe appears with the Paella recipe. If you have some around, drizzle some over the tartines before serving.
