Name: Grilled Bread with Ricotta and Tomatoes
Yield: 8 Servings
Ingredients: 1 garlic clove; Kosher salt; 1 tablespoon red wine vinegar; 6 tablespoons olive oil, divided; ¾ pound assorted small tomatoes (such as cherry, Sun Gold, or green), halved, quartered if large; Freshly ground black pepper; 8 slices ¾”-thick country-style bread; 1 cup (loosely packed) coarsely chopped mixed tender herbs (such as basil, parsley, small dill sprigs, and/or chives); 10 oz. whole-milk ricotta

Roland Bello

Use very ripe—even overripe—tomatoes; they’ll give up even more juice.

Recipe notes