Rating: 3 stars
61 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 17
  • 2 star values: 18
  • 1 star values: 3
Kate Merker

Gallery

Credit: Grant Cornett

Recipe Summary

hands-on:
10 mins
total:
40 mins
Yield:
Makes 24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until the tomatoes are beginning to burst, 20 to 25 minutes

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  • Meanwhile, place the baguette slices on a baking sheet and brush both sides of the bread with the remaining 2 tablespoons of oil. Bake until golden brown, 4 to 5 minutes per side.

  • Dividing evenly, spread the ricotta on the toasted baguette slices, top with the tomato mixture, and sprinkle with the thyme.

Nutrition Facts

75 calories; fat 4g; saturated fat 1g; cholesterol 5mg; sodium 112mg; protein 3g; carbohydrates 7g; sugars 1g; fiber 1g; iron 1mg; calcium 26mg.
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