Recipe

Fresh Ricotta Slow-roasted Tomato And Zucchini Sandwiches Recipe

	Jjals / All my dishes 3 months, 1 week ago A very tasty sandwich - one of my favorites-you can roast the tomatoe a head of time Prep:10m Cook:2m Servings:46	Jjals
	cheese

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Ingredients

Slow-roasted tomatoes— once moist and sweet—add punch to this simple yet flavorful sandwich.

Coarse sea salt

3 medium tomatoes

Extra-virgin olive oil

2 medium zucchini, sliced lengthwise into 1/2-inch pieces

Red wine vinegar

Freshly ground black pepper

8 ounces fresh ricotta cheese

1 tablespoon capers, rinsed,

1 tablespoons julienned fresh basil leaves

4 (3- to 4-inch) seeded sandwich rolls, halved horizontally and lightly toasted

Directions

-Heat oven to 250°. Line a baking sheet with parchment paper.

Bring a medium pot of salted water to boil. Add tomatoes and boil for 20 seconds; drain, peel, quarter and seed. Pat tomatoes dry and arrange on parchment; sprinkle with salt and bake until shriveled but still moist, about 1 '/z hours. Drizzle with oil and cool on wire rack.

Heat a large nonstick skillet over medium-high heat. Add zucchini and cook, turning occasionally, until softened and lightly golden, about 4 minutes. Remove from heat and transfer to a plate. Drizzle lightly with vinegar and oil, and sprinkle with salt and pepper.

In a bowl, stir together ricotta, capers and basil; season with salt and pepper. Drizzle rolls with oil. Make sandwiches with zucchini, ricotta mixture and tomatoes.

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