Selection of the drop-down filters will refresh the page with search results

FRESH HEIRLOOM TOMATO TARTLETS

Prep
20 Minutes
Cook
10 Minutes
Serves
16

Ingredients

  • 1 cup balsamic vinegar
  • 1-1/2 cups ricotta cheese, divided
  • 1/2 cup prepared basil pesto*
  • 1/3 cup prepared sun-dried tomato pesto*
  • 8 BAYS® Multi-Grain English Muffins, split and toasted
  • 4-5 small to medium-sized heirloom tomatoes, cut into slices or wedges, at room temperature
  • Salt
  • Freshly ground black pepper
  • Garlic-infused olive oil, for drizzling
  • Thinly sliced fresh basil

Instructions

  • Pour balsamic vinegar into a small saucepan, set over medium-low heat. Bring to a boil, then reduce heat to low and maintain a simmer. Simmer vinegar until it has reduced to half its original volume and thickened to the point where it coats the back of a spoon, about 10 minutes. Remove from heat and let cool.

  • Divide ricotta in half, placing 3/4 cup in each of two small bowls. Add basil pesto to one bowl and sun-dried tomato pesto to the other. Mix both until thoroughly combined. Keep chilled until ready to use.

  • To assemble, spread about 2 tablespoons of either ricotta cheese mixture on a toasted muffin half. Top with 2-3 slices of tomato. Season tomatoes with salt and pepper, and drizzle with garlic-infused olive oil and/or reduced balsamic vinegar syrup. Garnish with sliced basil, and serve immediately.

  • * For freshest flavor and best quality, buy prepared pesto from the refrigerated section, rather than in the Italian foods aisle.
FRESH HEIRLOOM TOMATO TARTLETS