Tartines of Cherry Tomato Salad, Baked Ricotta Cheese and Tapenade | Oregonian Recipes
Serve these fresh, open-faced sandwiches with a salad or sautéed greens on the side. Try adding chopped fresh herbs or lemon zest to the cheese before baking.
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Ingredients
- 1 tablespoon sherry vinegar
- 2 teaspoons red wine vinegar
- 2 teaspoons balsamic vinegar
- Salt
- 3 tablespoons finely diced shallots
- 2 pints assorted cherry tomatoes
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 1/2 pounds whole-milk ricotta cheese
- 4 tablespoons extra-virgin olive oil, plus more for greasing pan (divided)
- Coarsely ground black pepper
- 8 1/4-inch-thick slices rustic bread, such as levain
- 1 clove garlic, peeled and halved
- 1 cup store-bought olive tapenade
- 1/4 cup basil leaves, cut into chiffonade (see note)
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