Ingredients

• 1/4 cup Ricotta Cheese
• 4-5 slices of bread
• 2 pints cherry tomatoes
• 3 tablespoons olive oil
• 2 tablespoons Black Sesame Lentil Podi
• Salt
• Basil for garnish

Instructions

• Preheat the oven to 400F.
• Slice the cherry tomatoes in half. Toss it with 1 tablespoon olive oil and season it with salt. Arrange it on a rimmed baking sheet, roast, tossing once, until tomatoes are blistered and beginning to burst about 15-20 minutes. 
• While the tomatoes are in the oven, whip up the ricotta by stirring it vigorously with a spoon a few times.
• Lightly toast the bread with 1 tablespoon olive oil. 
• Once the tomatoes are out of the oven, assemble your toast.

• Spread ricotta evenly on each slice of toasted bread, arrange the oven roasted tomatoes, sprinkle with Black Sesame Lentil Podi.
• Garnish with basil and enjoy!