Roasted Tomatoes and Ricotta from Martha Stewart Living
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- cherry tomatoes
- extra-virgin olive oil
- balsamic vinegar
- brown sugar
- red pepper flakes
- toasted multi-grain bread
- fresh ricotta cheese
- Drizzle cherry tomatoes, garlic, and thyme with good olive oil, balsamic vinegar, and sprinkles of salt, brown sugar and red pepper flakes. Roast in a 325 degree oven until tender and caramelized. Pile on top of toast slathered with fresh ricotta cheese.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Roasted Tomatoes and Ricotta from Martha Stewart Living Recipe at a Glance
- COURSE: Appetizers