Garlicky Tomatoes With Ricotta and Arugula on Multigrain Toast
Serves: 4
Ingredients
1 tablespoon olive oil1 tablespoon minced garlic
Salt and ground black pepper to taste
4 plum tomatoes, quartered lengthwise
1/2 cup nonfat ricotta cheese
1/2 teaspoon grated lemon peel
4 slices multigrain bread, toasted until crisp
3/4 cup fresh arugula, coarsely chopped
Directions
Preheat the broiler.Whisk olive oil, minced garlic, salt and pepper in a medium bowl. Add tomatoes and toss to coat. Place tomatoes, cut side up, on a baking sheet and broil until tender and beginning to brown, about 5 minutes.
Meanwhile, stir ricotta, lemon zest, salt and pepper in same bowl. Spoon this mixture over toast, then top with arugula. Cut the toasts in half and arrange roasted tomatoes on top.
