Sunday, 29 August 2010
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Roasted Veggie Sandwiches with Sweet Herbed Ricotta
This is a guest post from FeastOnTheCheap.
Makes about 10 open-faced sandwiches (depends on size of loaf)
Mariel here. By now I should be a pie crust whiz. Between my mom’s one-on-one training and our joint video demonstration – not to mention the hours I’ve spent fixing my own botched crusts – I’ve had a good deal of practice. That being said, unless I’m making a delicious dessert pie, I’d rather leave the crust-making to the holidays. For me, it’s just too much hassle for any old weeknight dinner. So when I saw the tasty veggie heaven that is my mom’s Bumper Crop Tomato and Zucchini Tart, I immediately began pondering how to capture the same flavors without digging into dough.
