Tarragon and Garlic Ricotta on Toast with Balsamic Tomatoes
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, minced
- 4 cups baby spinach (about 4 ounces)
- 1 heaping tablespoon chopped tarragon
- Sea salt and freshly ground black pepper
- 1 cup assorted grape tomatoes, halved
- 2 tablespoons balsamic vinegar
- 1 cup whole-milk ricotta
- 1 baguette, cut into 1/4-inch slices and toasted, for serving
Instructions
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