Description
An ooey gooey grilled cheese sandwich with roasted tomatoes and herbed ricotta.
Ingredients
Scale
For the Tomatoes:
- 1 pound cherry tomatoes, some halved
- A few glugs of olive oil
- Sea salt
- Fresh cracked black pepper
For the Sandwich:
- 1/3 cup whole milk ricotta cheese
- 2 tablespoons fresh basil
- Sea salt
- Fresh cracked black pepper
- A zest of lemon rind (optional)
- 1/2 cup finely shredded mozzarella cheese
- A few tablespoons butter, softened
- Good crusty bread, sliced
Instructions
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a small rimmed baking sheet with either foil or parchment paper. Dump tomatoes onto the lined baking sheet, drizzle with olive oil and a generous amount of salt and pepper. Roast until the tomatoes burst and sizzle, about 20-25 minutes.
- In a small bowl stir together ricotta, basil, and a good pinch of salt and pepper. Add a pinch of lemon zest if you have it on hand.
- Place a nonstick skillet over medium heat. Butter one side of four slices of bread. With the butter sides down, divide the mozzarella cheese between the four slices. Spread two of the slices with ricotta cheese. Top the ricotta with a few spoonfuls of roasted tomato. Top with the other piece of bread.
- Grill the two sandwiches until golden brown and crisp on the outside, and melty on the inside.
- Remove from the skillet and allow to rest for just a few minutes before slicing in half and enjoying warm.
Keywords: grilled cheese, lasagna, roasted tomatoes, ricotta, basil, joy the baker