with Walnuts, Chili Flakes & Balsamic Glaze
Toast: the best thing since sliced bread. Delicious on its own, this carby comfort gets worlds better in the hands of our talented chefs. Slices of sourdough are brushed with garlic oil, toasted until golden, and spread with creamy, herby ricotta. On top of that, there’s a layer of meltingly-sweet, garlic-roasted grape tomatoes and crunchy walnuts. The finishing touches are a sprinkling of Parmesan, more parsley, and a drizzle of tangy-sweet balsamic glaze. This, friends, is truly a toast with the most.
Allergens
Utensils
Tags
Walnuts
0.5 ounce
Heirloom Grape Tomatoes
4 ounce
Ricotta Cheese
8 ounce
Garlic
1 clove
Sourdough Bread
4 slice
Parmesan Cheese
3 tablespoon
Chili Flakes
1 teaspoon
Parsley
0.25 ounce
Balsamic Glaze
5 teaspoon
Olive Oil
2 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Heat a large drizzle of oil in a large pan over medium-high heat. Add tomatoes and season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 2-3 minutes. TIP: If tomatoes haven’t burst, gently press them with a spatula to help them along.
Meanwhile, pick parsley leaves from stems; mince leaves.
In a medium bowl, combine ricotta, half the Parmesan, and half the minced parsley (save the remaining Parmesan and minced parsley for serving). Season with salt and a pinch of chili flakes to taste.
Peel and mince or grate garlic.
In a small bowl, combine garlic and a large drizzle of olive oil; season with salt and pepper.
Brush one side of each sourdough slice with garlic oil. Place on a baking sheet; bake on top rack until toasted, 4-5 minutes.
Remove sheet from oven; add walnuts to same sheet. (TIP: If sourdough is done at this point, remove from sheet.) Return to top rack and bake until walnuts are toasted, 2-3 minutes.
Transfer walnuts to a cutting board to cool slightly; roughly chop.
Spread toasts with herby ricotta. Evenly top with tomatoes, walnuts, and remaining Parmesan. Sprinkle with remaining minced parsley and chili flakes to taste.
Divide toasts between plates. Drizzle with as much balsamic glaze as you like and serve.
580
kcal
Calories
34
g
Fat
14
g
Saturated Fat
50
g
Carbohydrate
16
g
Sugar
2
g
Dietary Fiber
18
g
Protein
70
mg
Cholesterol
670
mg
Sodium
with Edamame, Pickled Radishes & Crispy Fried Onions
