Monday, June 7, 2010

Ricotta Crostini with Cherry Tomatoes

Ricotta Crostini with Cherry Tomatoes
adapted from Saveur

Handful of cherry tomatoes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 loaf of ciabatta or another peasant-style bread
1 garlic clove, peeled
1-1 1/2 cups ricotta cheese, room temperature, preferably homemade  (it really is better)
Fresh basil
Parmesan cheese

1. Toss tomatoes in a small skillet, drizzle with olive oil, season with salt and pepper to taste, set 5" under broiler element, and leave until the tomatoes have burst and started to release their juices, about 8 minutes.  Set aside.

2. Prepare a medium-hot charcoal fire in a grill or set gas grill to medium-high heat.  Cut bread into 1/2"-thick crosswise slices.  Drizzle the bread with olive oil.  Grill bread slices until both sides have grill marks and slightly charred crusts, 4 - 5 minutes.

3. While hot, rub bread with garlic, if you like.  Slater 1 tablespoon of the ricotta on top of each toasted slice.

4. Spoon oozing cherry tomatoes onto ricotta.  Garnish with fresh basil, thin shavings of parmesan cheese and more black pepper.

Serves 4 - 6