Tuesday, August 7, 2012

Recipe: Grilled Bread with Fresh Tomato and Ricotta

It’s officially tomato season! I spend this time of year eating tomatoes at almost every meal – chopped with my eggs at breakfast, tossed in salads at lunch, and sliced and diced with fresh cheeses at dinner. Last week, I was on a lovely beach vacation, and served grilled bread with a smear of fresh ricotta and chopped tomatoes. The group ate very well all week, but this was the surprise hit.

  • 2 medium tomatoes, chopped (any ripe tomatoes will do)
  • 1 clove garlic, minced
  • 5 to 8 basil leaves (to taste), coarsely chopped
  • Olive oil
  • Salt and freshly ground pepper
  • 1 cup fresh ricotta
  • Baguette, cut in half lengthwise and then into 8 pieces

Toss tomatoes, garlic, and basil in medium bowl. Drizzle with olive oil to taste, and add salt and pepper.

Stir ricotta cheese until smooth and add salt and pepper to taste.

Prepare a grill – I prefer charcoal but gas works as does toasting in the oven. Drizzle olive oil on baguette pieces, and place on grill until bread begins to brown. Remove from heat.

Spread ricotta over hot bread, then spoon tomato-basil salad on top. Done!

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