Pan-Roasted Tomato Toast with Creamy Feta and Ricotta
What You Need
Ingredients
Preparation
When summer tomatoes are overflowing at the market, this is an easy way to showcase them at their best. These make a superb summer lunch, but they can also be cut in half and served as an appetizer or pre-dinner snack with cocktails.
-
Make the tomatoes. In a large bowl, toss red and yellow tomatoes with oil and season with salt and pepper.
-
Heat a HexClad 12"/30 cm Hybrid Fry Pan over medium heat. Add tomato mixture and cook for 5 minutes, stirring occasionally. Add garlic and shallot and cook, stirring occasionally, until tomatoes are wilted and jammy, about 20 minutes. Stir in vinegar, lemon zest and juice. Season with salt and pepper and transfer to a bowl. Wipe out the pan.
-
Meanwhile, make the cheese mixture. Crumble feta into a medium bowl. Add ricotta and lime zest, season with salt and pepper and gently fold to combine. Refrigerate until ready to serve.
-
When tomatoes are ready, make the toast. In the HexClad 12"/30 cm Hybrid Fry Pan, melt 2 tablespoons butter over medium heat. Once melted and foamy, toast 2 slices of bread in pan until golden and crisp, about 3 minutes. Flip and add 1 more tablespoon of butter, swirling to melt and coat the bottom of the toasts. Sprinkle with salt and toast until very lightly browned, about 1 minute longer. Transfer to a plate and repeat with remaining butter and bread.
-
To serve, spoon tomato mixture over toasts and dollop the cheese mixture on top. Scatter basil, dill and lime zest on top, drizzle with olive oil and serve.
