Tomato & Ricotta Toasts
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 juicy, marinated 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 teaspoon
Garlic Powder
8 ounce
Grape Tomatoes
8 ounce
Ricotta Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
½ ounce
Walnuts
(Contains: Tree Nuts)
5 teaspoon
Balsamic Glaze
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ ounce
Parsley
Not included in your delivery
Salt
Pepper
6 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. Halve tomatoes. Mince parsley. Roughly chop walnuts.
• Toss tomatoes in a medium bowl with half the garlic powder (you’ll use the rest later), a large drizzle of olive oil, and a pinch of salt and pepper.
• In a second medium bowl, combine ricotta, half the Parmesan (save the rest for serving), and half the minced parsley. Season with salt and a pinch of chili flakes to taste.
• Brush one side of each sourdough slice with olive oil; sprinkle with remaining garlic powder. Toast bread.
• Divide toasts between plates; season with salt and pepper, then spread with herby ricotta. Evenly top with tomatoes, walnuts, and remaining Parmesan. Sprinkle with remaining minced parsley and chili flakes to taste. Drizzle with as much balsamic glaze as you like and serve.