Roasted Tomato Tartine
3 Roma tomatoes
2 tablespoons oil
1 tablespoon balsamic vinegar
salt and pepper
2 cloves garlic, finely minced
3 slices grainy toast, or 2 larger pieces of toast
3 tablespoons ricotta cheese
1 1/2 teaspoons Dijon mustard
fresh basil and chives for garnish, sliced thin
Preheat oven to 450°. Slice tomatoes into halts or quarters, depending on size. I sliced mine into quarters, having larger-sized Roma tomatoes. In a medium-sized bowl, toss tomatoes lightly in oil, vinegar, salt and pepper and one of the garlic cloves. Spread on a baking sheet and bake for about 25 minutes.
Toast the bread well, spread a scant 1/2 teaspoon mustard onto each piece. Then spread 1 tablespoon of ricotta on top of mustard-toast. Squish as many roasted tomato slices onto the toasts, garnish with fresh basil and chives. Season with salt and pepper.