Charred Tomato & Ricotta Toasts

Charred Tomato & Ricotta Toasts

with Walnuts, Chili Flakes & Balsamic Glaze | 2 Servings

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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 to golden perfection, 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 chopped herbs, and a drizzle of tangy-sweet balsamic glaze. This, friends, is truly a toast with the most.

Allergens:MilkWheatSoyTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time15 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 clove


10 ounce

Grape Tomatoes

1 unit

Green Herb Blend

2 unit

Ricotta Cheese


1 teaspoon

Chili Flakes

4 slice

Sourdough Bread

(ContainsWheat, Soy)

½ ounce


(ContainsTree Nuts)

5 teaspoon

Balsamic Glaze

¼ cup

Parmesan Cheese


Not included in your delivery



4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories680 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate70 g
Sugar14 g
Dietary Fiber4 g
Protein28 g
Cholesterol55 mg
Sodium940 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce.


Peel and grate or mince garlic. Halve tomatoes; toss on a baking sheet with half the garlic, a large drizzle of olive oil, and a pinch of salt and pepper. Roast on top rack until tomatoes are lightly charred, 8-10 minutes. Transfer to a medium bowl. Carefully wipe off sheet with paper towels.


Meanwhile, pick parsley leaves from stems; mince leaves. Mince chives. In a second medium bowl, combine 1 cup ricotta, half the Parmesan (save the rest for serving), and half the minced herbs. Season with salt and a pinch of chili flakes to taste.


In a small bowl, combine remaining garlic and a large drizzle of olive oil; season with salt and pepper. Brush one side of each slice of sourdough with garlic oil. Place on baking sheet used for tomatoes. Bake on top rack until toasted, 4-5 minutes total.


Remove sheet from oven; add walnuts to same sheet. (TIP: If sourdough is done at this point, remove from sheet.) Return to oven until walnuts are toasted, 2-3 minutes. Transfer to a cutting board to cool slightly; roughly chop.


Divide toasts between plates; spread with herby ricotta. Evenly top with tomatoes, walnuts, and remaining Parmesan. Sprinkle with remaining minced herbs and chili flakes to taste. Drizzle with as much balsamic glaze as you like and serve.