Grilled Bread with Ricotta & Tomatoes

Ingredients for Grilled Bread with Ricotta & Tomatoes

• 1 garlic clove

• Kosher salt

• 1 tablespoon red wine vinegar

• 90ml olive oil, divided

• 350g assorted small tomatoes (such as cherry, Sun Gold, or green), halved, quartered if large

• Freshly ground black pepper

• 8 3/4"-thick slices country-style bread

• 150g (loosely packed) coarsely chopped mixed tender herbs (such as basil, parsley, small dill sprigs, and/or chives)

• 275g 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 tablespoons oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes.

Meanwhile, prepare grill for mediumhigh heat. Brush both sides of bread with remaining 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.