Charred Tomato and Ricotta Toasts with Walnuts and Balsamic Glaze

These charred tomato and ricotta toasts are the perfect combination of crunchy, creamy and tangy. Sourdough slices are brushed with garlic oil and toasted until golden, then topped with a rich herby ricotta spread. Charred grape tomatoes add a burst of sweetness, while toasted walnuts provide a satisfying crunch. A drizzle of balsamic glaze and a sprinkle of Parmesan and chili flakes finish off this irresistible toast.

Ready in just 20 minutes, this recipe is ideal for a quick lunch, appetizer or even a light dinner. The flavors are simple yet sophisticated, making it a crowd-pleaser for any occasion.

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Ingredients

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

8 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add tomatoes and season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 2-3 minutes. If tomatoes haven’t burst, gently press them with a spatula to help them along.
3. Meanwhile, pick parsley leaves from stems; mince leaves. In a medium bowl, combine ricotta, half the Parmesan and half the minced parsley. Season with salt and a pinch of chili flakes to taste.
4. Peel and mince or grate garlic. In a small bowl, combine garlic and a large drizzle of olive oil; season with salt and pepper. Brush one side of each sourdough slice with garlic oil. Place on a baking sheet; bake on top rack until toasted, 4-5 minutes.
5. Remove sheet from oven; add walnuts to same sheet. (If sourdough is done at this point, remove from sheet.) Return to top rack and bake until walnuts are toasted, 2-3 minutes. Transfer walnuts to a cutting board to cool slightly; roughly chop.
6. Spread toasts with herby ricotta. Evenly top with tomatoes, walnuts and remaining Parmesan. Sprinkle with remaining minced parsley and chili flakes to taste.
7. Divide toasts between plates. Drizzle with as much balsamic glaze as you like and serve.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like ciabatta or French bread works well. Just adjust toasting time as needed.

What can I substitute for walnuts?

Pine nuts or pecans are great alternatives. Toast them similarly.

Can I make this ahead?

The ricotta spread can be made a day ahead. Toast and assemble just before serving for best texture.