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Grilled Bread with Ricotta and Tomatoes


  • Author: Beth Djalali

Description

A recipe from Bon Appétit that’s perfect for a light spring dinner.


Ingredients

Scale

1 garlic clove

Kosher salt

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

Freshly ground black pepper

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


Instructions

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

  • 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