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Garlicky Tomatoes W Ricotta and Arugula




Source of Recipe


SHAPE Magazine


List of Ingredients




1 tablespoon olive oil
1 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

Recipe



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.