Open-Faced Cherry Tomato Ricotta Sandwich

🥘 Ingredients

• whole-grain mustard 4 tsp
• honey 2 tsp
• marjoram 2 tsp
• white or red miso 1 tsp
• pepper ¼ tsp
• cherry tomatoes 10 oz
• whole-milk ricotta 8 oz
• rustic 1/2-inch-thick bread 4 slices

1. 1

   In bowl , whisk together whole-grain mustard , honey , marjoram , white or red miso , and pepper . Adjust oven rack 5 inches from broiler element and heat broiler. Place cherry tomatoes in 10-inch broiler-safe skillet and broil until most tomatoes have burst and a few are lightly charred, 8 to 10 minutes .
2. 2

   Transfer tomatoes to mustard mixture and toss until tomatoes are well coated. Arrange bread on rimmed baking sheet and broil until golden brown, about 2 minutes per side. Let bread cool until warm to touch, about 3 minutes . Spread 1/4 cup whole-milk ricotta on each slice of rustic 1/2-inch-thick bread . Top with tomato mixture. Serve.