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Grilled Bread With Whipped Ricotta and Roasted Cherry Tomatoes

Complete Summer Dinner /Grilled Bread With Whipped Ricotta and Roasted Cherry Tomatoes

Ingredients

  • For the roasted tomatoes:
  • 1 (16 ounce) container grape tomatoes
  • 3 cloves garlic, sliced
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • For the whipped ricotta:
  • 1 1/2 cups fresh whole milk ricotta
  • 2 tablespoons whole milk
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • For the grilled bread:
  • 8 slices country bread
  • 3 tablespoons extra-virgin olive oil
  • Large-flake salt

Steps

  1. Roast the tomatoes:
  2. Preheat oven to 325 degrees.
  3. On a rimmed sheet tray, add tomatoes and garlic and drizzle with olive oil. Season with salt and pepper and toss tomatoes until coated with oil. Roast for 35 minutes until soft.
  4. Make the whipped ricotta:
  5. In a medium mixing bowl, add ricotta along with olive oil, milk, salt and pepper. Use a spoon or rubber spatula to stir until soft.
  6. Grill the bread:
  7. Heat grill to medium-high heat.
  8. Brush both sides of the bread with olive oil. Grill on each side for about 2 minutes, until nice and charred with grill marks.
  9. To serve:
  10. Spread whipped ricotta on the grilled bread and top with a spoonful of roasted cherry tomatoes.