Ingredients
- 8 ounces baby cherry tomatoes
- 1 tablespoon extra virgin olive oil
- 1-1/2 teaspoons minced garlic (~ 2 medium cloves)
- 1/4 teaspoon sea salt
- 1/8 teaspoon fresh cracked pepper
- 1 teaspoon sherry vinegar
- 2 slices rustic bread (1/2-inch thick)
- 2 teaspoons extra virgin olive oil
- 1/4 cup fresh ricotta
- 1/2 teaspoon minced chives
Instructions
- Heat the oven to 400 degrees F.
- Toss the baby tomatoes in a small bowl with the olive oil, garlic, salt and pepper.
- Spread mixture on a small baking sheet (save the bowl for the next step) and roast for 6 to 8 minutes, until the garlic turns light brown and the tomatoes have burst.
- Remove from the oven and gently slide tomatoes (and juice, garlic and oil) back into the tossing bowl.
- Sprinkle with the vinegar and gently toss with a spoon, trying not to obliterate the tomatoes. You want them to retain some of their original shape.
- While the tomatoes are roasting, brush one side of the bread slices with the 2 teaspoons of olive oil.
- When the tomatoes come out of the toaster oven, turn the setting to toast and toast the bread until golden brown, about 3 to 4 minutes. Alternatively, toast the bread in a toaster while the tomatoes are roasting in the oven.
- Cut the toasted bread into two pieces on the diagonal. Spread evenly with the ricotta.
- Place on a serving plate or platter. Spoon the tomatoes over the cheese.
- Load the smoking gun chamber with the wood chips and infuse for 3 minutes.
- Sprinkle with the minced chives. Serve immediately.
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