Ricotta and Heirloom Cherry Tomato Tartines

Ricotta and Heirloom Cherry Tomato Tartines || The Little Bite


It’s been one of those weeks.  One of those weeks where you wake up in the morning and the thought of crawling out of bed and rooting through the wrinkly mound of clean clothes on the floor, prying a hair tie out of the cat’s playful grasp, and remembering which shoe goes on the left foot and which on the right seems more than one mind can safely handle.


Ricotta and Heirloom Cherry Tomato Tartines || The Little Bite


It started mid-week: Wednesday.  A decent sized bash to the head; a connection of one large (and sturdy) dog’s forehead with my own.  When the fog cleared and my rattled brain settled from the quake, I saw (through the haze of nearsightedness) my glasses on the ground.  Right lens rocking on its convex side a good six inches from the two broken pieces of my frames.

Superglue provides a temporary fix, while hopefully an eye doctor appointment early in the next week will offer a more permanent solution.


Then came 14.2 inches of snow, the longest driveway in the world to be shoveled, and a slowly dwindling supply of food and clean, dry socks.  Cabin fever set in quickly.

The week ahead holds the potential of 14 additional inches.


I’m not the biggest fan of winter.


Ricotta and Heirloom Chery Tomato Tartines || The Little Bite


I’ve been in a fog all week.  The crabbiness set in early and set in hard, and as the snow piles up, so does my mood.

For once, I’m not crazy about cooking.  I’ve had more buttered parmesan pasta than I can imagine.  Dinners consist of popsicles and popcorn, cottage cheese and pears.  I just don’t have the energy this week.


But tomorrow’s Monday, and as long as this new winter storm doesn’t shut down the city again, I’m determined to make the week count.


Ricotta and Heirloom Chery Tomato Tartines || The Little Bite


Ricotta and Heirloom Cherry Tomato Tartines

Sliced bread of choice, toasted or grilled
Whole milk ricotta
Heirloom cherry tomatoes, sliced or halved
Sea salt and pepper

Spread the ricotta on the toasted or grilled bread, top with the heirloom cherry tomatoes.  Salt and pepper, to taste.

I didn’t have any fresh herbs on me, but some minced chives or thyme would be lovely.  Experiment.  Go crazy.

One Comment

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  1. Yum! I can’t get enough of ricotta lately. Funnily enough I also have that little wooden-handled knife!

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