Cherry Tomatoes

Tiny Tomato Crostini

•  Baguette, sliced
• 1 pint grape or cherry tomatoes
• ricotta cheese (see recipe)
• olive oil
• fresh thyme
• salt and pepper
• balsamic vinegar

1. Slice tomatoes in half.
2. Toss halved tomatoes with a splash of olive oil, chopped thyme, salt and pepper to taste.
3. Roast on a baking sheet in a preheated 425 degree F oven for 15 minutes.
4. Remove tomatoes, heat baguette slices on baking sheet in oven until toasted.
5. Remove baguette slices from oven, spread each slice with ricotta cheese and top with tomato mixture.
6. Drizzle lightly with balsamic vinegar.

Smoky Tomato Butter

An accompaniment for a cold cuts and bread platter, potato pancakes, or roast beef.

• 1 pint cherry tomatoes
• 1 Tbsp olive oil
• 1 Tbsp minced garlic
• 1/2 tsp smoked paprika
• 2 Tbsp white balsamic vinegar
• 2 Tbsp salted butter
• fresh parsley for garnish

1. In a medium nonstick skillet on medium-high heat, cook tomatoes until skins blister, about 8 minutes.
2. Reduce heat to medium, stir in olive oil, garlic and paprika. Use the back of a spoon to crush tomatoes and help them burst. Stir well until combined, then stir in vinegar and continue to cook about 5 minutes more, stirring, until mixture is slightly thickened.
3. Remove from heat and stir in butter until melted.
4. Put in a serving dish and garnish with fresh parsley if desired.