Since I first planted my garden in 2020, I have an abundance of tomatoes in a short time. beginning in August. The harvest continues until the frost, sometime in late October to early November. I am always looking for new ways to use my plentiful harvest of tomatoes.
Ricotta Feta Toast with Roasted Tomatoes
Ingredients
Instructions
- Preheat oven to 350 degrees. In a food processor, place garlic and chop. Add ricotta, feta, milk, lemon juice, olive oil, salt, pepper and Tajin. Blend until completely combined. Using a rubber spatula, scrape dip into a baking dish. Bake for 30 minutes.
- Bake bread on a foil lined sheet for 10 minutes.
- Place tomatoes in a baking dish with olive oil, salt and pepper. Toss to coat tomatoes. Bake for 40 minutes at 350 degrees.
- Spread ricotta dip on bread slices and top with tomatoes.
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