Mini tartines made with whipped ricotta, crispy pancetta, and multicolored cherry tomatoes are ideal appetizers for any gathering.
Mini Tomato Tartines with Whipped Ricotta and Crispy Pancetta
Makes 15 servings
- 2 pints assorted multicolored cherry tomatoes (about 4 cups)
- 2 tablespoons olive oil*
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt, divided
- ¼ teaspoon ground black pepper
- 2 ounces thinly sliced pancetta
- 30 (¼-inch) slices French baguette, lightly toasted
- 1 cup whole-milk ricotta
- 1 tablespoon whole milk
- 2 teaspoons finely chopped fresh basil
- 1 clove garlic, grated
- 1 pint red cherry tomatoes, halved, quartered, or whole (depending on size)
- Garnish: fresh basil leaves, ground black pepper, flaked sea salt
- Preheat oven to 450°. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, toss together multicolored cherry tomatoes, oil, vinegar, ½ teaspoon salt, and pepper until well combined. Place in a single layer on prepared pan.
- Bake until tomatoes begin to burst, about 8 minutes. Set aside.
- In a 10-inch nonstick skillet, cook pancetta over medium heat until crispy, about 10 minutes. Remove pancetta and let drain on paper towels. Brush baguette slices with drippings. Finely chop pancetta.
- In a medium bowl, beat ricotta and milk with a hand mixer on medium speed until smooth and fluffy, about 2 minutes. Stir in basil, garlic, and remaining ½ teaspoon salt.
- On each bread slice, spread about 1½ teaspoons ricotta mixture; evenly top with roasted tomatoes and fresh tomatoes. Sprinkle with pancetta. Garnish with basil, pepper, and sea salt, if desired.
*We do not recommend using extra virgin olive oil because of its lower smoke point.
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