Name: Open-Faced Cherry Tomato Ricotta Sandwiches
Total time: 30 min
Yield: Serves 2
Ingredients: 4 teaspoons whole-grain mustard; 2 teaspoons honey; 2 teaspoons chopped fresh marjoram; 1 teaspoon white or red miso; ¼ teaspoon pepper; 10 ounces cherry tomatoes; 4 (½-inch-thick) slices rustic bread; 8 ounces (1 cup whole-milk ricotta cheese

Why This Recipe Works

Broiling small cherry tomatoes (preferred for their thin, unobtrusive skins) tenderized them while concentrating their flavor. Tossing the tomatoes in a clingy honey-mustard and marjoram dressing further amped up the tomatoes’ acidity, complementing the roasty sweetness. The broiler toasted the bread quickly without drying it out, and rich, milky ricotta cheese held it all together and contributed richness.

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Before You Begin

We prefer cherry tomatoes that are 1 inch in diameter; some larger varieties have tough skins. If you can't find marjoram, substitute fresh oregano.

Instructions

In bowl, whisk together mustard, honey, marjoram, miso, and pepper. Adjust oven rack 5 inches from broiler element and heat broiler. Place tomatoes in 10-inch broiler-safe skillet and broil until most tomatoes have burst and a few are lightly charred, 8 to 10 minutes.

Transfer tomatoes to mustard mixture and toss until tomatoes are well coated. Arrange bread on rimmed baking sheet and broil until golden brown, about 2 minutes per side. Let bread cool until warm to touch, about 3 minutes. Spread ¼ cup ricotta on each slice of bread. Top with tomato mixture. Serve.