Open-Faced Cherry Tomato Ricotta Sandwich

🥘 Ingredients

• cherry tomatoes
  10 oz
• honey
  2 tsp
• marjoram
  2 tsp
• pepper
  1/4 tsp
• rustic 1/2-inch-thick bread
  4 slices
• white or red miso
  1 tsp
• whole-grain mustard
  4 tsp
• whole-milk ricotta
  8 oz

🍳 Cookware

• bowl
• 10-inch broiler-safe skillet
• rimmed baking sheet

1. 1

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

   whole-grain mustard: 4 tsp, honey: 2 tsp, marjoram: 2 tsp, white or red miso: 1 tsp, pepper: 1/4 tsp, cherry tomatoes: 10 oz
2. 2

   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 1/4 cup whole-milk ricotta on each slice of rustic 1/2-inch-thick bread . Top with tomato mixture. Serve.

   whole-milk ricotta: 8 oz, rustic 1/2-inch-thick bread: 4 slices