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At the farmers market in South Pasadena on Thursday night, I scooped up a bunch of colorful tiny tomatoes in orange, dark red, and bright green. So sweet, you could easily snack on them like little candies.
I decided to make a simple tomato vinaigrette. The slight tang from the red wine vinegar is the perfect complement to the sweet pop of the tomato. Toast some bread, top it with homemade ricotta, and generously scoop the vinaigrette on top. Finish with some chives and fresh parsley.
Wash and dry your tomatoes.
Cut in half any of the larger tomatoes but leave the smallest ones whole.
In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the shallots and cook until soft, about 5 minutes.
Add the tomatoes and stir to coat.
Cook until the tomato juices start to release, about 6 minutes. Gently mash some of the tomatoes with the back of your spoon and leave some whole. Remove the pan from the heat. Add vinegar and remaining oil. Season with salt and pepper. Stir to combine. Set aside while you prepare the crostini. Set oven to broil.
Slice as many pieces of bread as you need, 1-2 per person. Place cut bread on a baking sheet and broil until golden brown. Remove from the oven and coat with olive oil. Rub a garlic clove over the olive oil. Sprinkle with Maldon salt. Spread ricotta on each slice of bread, on top of the olive oil. Sprinkle with Maldon salt and cracked pepper.
Makes 3 cups of vinaigrette
For the Crostini: