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Recipes
August 2014

Grilled Bread with Ricotta and Tomatoes

By Mona TalbottPhotography by Roland Bello

4.3

(37)

Image may contain Plant Food and Pizza
Roland Bello

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

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Finely chop garlic, sprinkle with a pinch of salt, then mash with the side of knife to a fine paste. Transfer to a medium bowl and whisk in vinegar and 2 Tbsp. oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes.

    Step 2

    Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 Tbsp. oil and grill until lightly charred, about 2 minutes per side.

    Step 3

    Just before serving, toss herbs with tomato mixture. Spread ricotta on toast and top with tomato mixture; cut toast in half.

    Step 4

    DO AHEAD: Tomato mixture (without herbs) can be made 12 hours ahead. Cover and chill.

Nutrition Per Serving

Calories (kcal) 240 Fat (g) 16 Saturated Fat (g) 4.5 Cholesterol (mg) 20 Carbohydrates (g) 17 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 7 Sodium (mg) 210
Explore Bon AppétitToastItalianEuropeanRicottaCheeseTomatoVegetableSummerEasyQuickStarterSnackNut-FreeVegetarianGrillingLunchDinner