French Bread Pizzas with Ricotta, Roasted Tomatoes, and Pesto
Creamy ricotta cheese, herby pesto, and roasted cherry tomatoes give these French bread pizzas bright flavor and a fresh look.
Grow your own!
Red Heirloom Cherry Tomatoes Seed Pod Kit
INGREDIENTS
3 cups cherry tomatoes, halved
1 tablespoon plus 2 teaspoons olive oil, divided
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 large soft loaf French bread, split in half lengthwise
1 garlic clove, smashed
1/2 cup fresh ricotta
3/4 cup coarsely grated Parmesan
2 tablespoons fresh store-bought or homemade basil pesto
PREPARATION
Preheat oven to 425°F. Toss tomatoes, 1 Tbsp. oil, salt & pepper on a rimmed baking sheet. Roast until tomatoes start to blister, about 13 minutes.
Place bread, cut side up, on another rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
Dollop on the ricotta then top evenly with tomato mixture, and sprinkle with Parmesan. Bake until Parmesan melts, about 10 minutes.
Whisk pesto and remaining 2 tsp. oil in a small bowl until smooth and drizzle on pizzas and season with salt and pepper. Enjoy!
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