Ricotta Tomato Bites

Ricotta Tomato Bites

If you’ve tasted the grape tomatoes at a farmer’s market (or from your back yard) then you, like me, are ruined for the grocery store variety. They’re like candy in comparison. We get a box every Saturday morning and they’re gone by the end of lunch. This appetizer is especially good with those little gems, but could technically work in all seasons. 

I feel that for people with no health issues, omitting food groups is generally a bad idea. That’s why I’m extremely sad to say that for a few weeks/months I’ll be giving up dairy in hopes that my baby toots less. The toots have become a problem. They are no longer cute – they smell and have, on occasion, actually shaken the bed. He seems uncomfortable and cries (the type of cry that that if giving up chocolate could end it, I’d do it). I actually took a bite of this appetizer, chewed it up, and spit it out (yes I’m hardcore, but you haven’t heard the cry). What I tasted, I loved.

My husband, though, he gave the snack major thumbs up. Easier on melba toast (little crackers available at any grocery store) because you don’t have to make crostini or grill bread AND they become bite-sized. This came together in about five minutes. Quick – make it before the summertime tomatoes leave us!

Ricotta Tomato Bites

Serves 4

1 c. whole-fat ricotta cheese

1/4 c. grated parmesan cheese

1/4 tsp. kosher salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

1/4 tsp. dried oregano

1 box Roasted Garlic Melba Snacks (if doubling the recipe, you still only need 1 box)

1 c. grape tomatoes, halved

small basil leaves (at least 16)

1. In a small mixing bowl, stir ricotta, parmesan, salt, pepper, garlic powder and oregano until smoothly combined.

2. Spread on Melba toast.

3. Top with half a tomato and 1 basil leaf. Serve or cover and refrigerate (up to several hours).

Print Friendly, PDF & Email