A recipe from Bon Appétit that’s perfect for a light spring dinner.
1 garlic clove
1 tablespoon red wine vinegar
6 tablespoons olive oil, divided
3/4 pound assorted small tomatoes (such as cherry, Sun Gold, or green), halved, quartered if large
8 slices 3/4”-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
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.
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.
Just before serving, toss herbs with tomato mixture. Spread ricotta on toast and top with tomato mixture; cut toast in half.
DO AHEAD: Tomato mixture (without herbs) can be made 12 hours ahead. Cover and chill.
- Serving Size: 8 servings
- Calories: 240
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 4.5 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 20 mg