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Mini Tomato Tartines with Whipped Ricotta and Crispy Pancetta

Makes 15 servings
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Ingredients Method Notes

Ingredients
  

  • 2 pints assorted multicolored cherry tomatoes about 4 cups
  • 2 tablespoons olive oil*
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt divided
  • ¼ teaspoon ground black pepper
  • 2 ounces thinly sliced pancetta
  • 30 ¼-inch slices French baguette, lightly toasted
  • 1 cup whole-milk ricotta
  • 1 tablespoon whole milk
  • 2 teaspoons finely chopped fresh basil
  • 1 clove garlic grated
  • 1 pint red cherry tomatoes halved, quartered, or whole (depending on size)
  • Garnish: fresh basil leaves ground black pepper, flaked sea salt

Method
 

  1. Preheat oven to 450°. Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, toss together multicolored cherry tomatoes, oil, vinegar, ½ teaspoon salt, and pepper until well combined. Place in a single layer on prepared pan.
  3. Bake until tomatoes begin to burst, about 8 minutes. Set aside.
  4. In a 10-inch nonstick skillet, cook pancetta over medium heat until crispy, about 10 minutes. Remove pancetta and let drain on paper towels. Brush baguette slices with drippings. Finely chop pancetta.
  5. In a medium bowl, beat ricotta and milk with a hand mixer on medium speed until smooth and fluffy, about 2 minutes. Stir in basil, garlic, and remaining ½ teaspoon salt.
  6. On each bread slice, spread about 1½ teaspoons ricotta mixture; evenly top with roasted tomatoes and fresh tomatoes. Sprinkle with pancetta. Garnish with basil, pepper, and sea salt, if desired.

Notes

*We do not recommend using extra virgin olive oil because of its lower smoke point.