Serves 4-6

Ingredients
4 plum or 8 smaller tomatoes
Olive oil for drizzling
2 teaspoons mixed Italian herbs
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
High quality fresh ricotta
Basil leaves
Baguette slices

Preheat the oven to 350°F. Cut the tomatoes in half lengthwise. Lay them on a baking sheet, drizzle with olive oil and sprinkle with the Italian herbs, salt and pepper. Roast in the oven or about 2 hours (1 hour 15 minutes for smaller tomatoes) or until somewhat dry. Check occasionally to make sure the edges aren’t getting too brown. When done, the edges will look lightly toasty and the tomatoes somewhat dried and wrinkled. Use immediately or store in an airtight container, chilled for up to 2 days. Let the tomatoes come to room temperature before serving.

Top the bread with a spoonful of ricotta, a basil leaf and a dried tomato. Drizzle with olive oil and serve.