5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
Martin’s 100% Whole Wheat 12-Sliced Potato Rolls, halved
Cup Olive Oil
1 1/4
Cups Ricotta Cheese
Tablespoon Fresh Basil, chopped, plus more for topping
Tablespoon Fresh Chives, chopped, plus more for topping
Teaspoon Lemon Zest
Salt and Pepper, to taste
1 - 2
Pounds Heirloom Tomatoes, sliced to ¼-inch thickness (and/or Grape Tomatoes, sliced in half)
  1. Heat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.

  2. Keeping the rolls connected to one another, slice the entire sheet of 6 rolls in half so you have two 3×2 sheets of halved rolls.

  3. Lay both halved sheets of rolls on the prepared baking sheet. Brush lightly with olive oil. Bake in oven for 3-4 minutes until lightly toasted.

  4. Meanwhile, in a medium bowl, stir together the ricotta cheese, basil, chives, lemon zest, salt and pepper until well combined. Spread evenly on top of the toasted rolls, leaving a thin border along the edges.

  5. Top rolls with sliced heirloom tomatoes and/or halved grape tomatoes. Sprinkle with more salt and pepper.

    Tip: Try using several different colors and sizes of tomatoes for a nice variety.

  6. Bake tart 10-15 minutes or until golden brown and warmed through.

  7. Cool slightly; season with salt and pepper to taste. Top with more basil and chives, if desired. Serve warm or at room temperature.

    Recipe adapted from: www.girlversusdough.com

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