Brushetta with Herbed Ricotta and Heirloom Tomatoes
A recipe perfect for this afternoon. Pair it with a glass of Pomelo Sauvignon Blanc.
- 24oz whole-milk Ricotta (drained of excess moisture)
- 1 cup Parmesan cheese, grated
- 4 tbls finely chopped Italian Parsley
- 4 tbls chives, minced
- 2 tbls basil, finely chopped
- 1 tsp lemon zest, about 1 lemon
- 2 garlic cloves, minced
- 2 tbls Extra-Virgin Olive Oil
- 1 tsp Kosher salt
- 1 loaf Ciabatta or similar type bread
- 2 garlic, peeled, for rubbing on grilled bread
- 2-4 Heirloom tomatoes various colors, washed, cores removed
- 1-4 tbls Golden Balsamic Vinegar
- Extra-Virgin Olive Oil, for grilling bread and drizzling on tomatoes
- Sea Salt (coarse or flake-type), for sprinkling on tomatoes
- Fresh Basil or Thyme, chopped, for sprinkling on tomatoes
Preheat grill to medium heat, making sure grates are clean.
Mix first ten ingredients to make the Herbed Ricotta, stirring lightly just to combine. Place in refrigerator until ready to use.
Cut the ciabatta into 1/2 inch thick slices. Lay the sliced bread on a sheet pan and brush both sides lightly with olive oil. Season lightly with Kosher salt. Set aside.
Cut tomatoes into slices that will fit neatly on the ciabatta slices. Drizzle lightly with olive oil and 1-2 tbls of golden balsamic vinegar. Set aside.
When the grill is ready, grill the ciabatta on both sides until lightly charred. Remove from grill and rub garlic cloves on one side of each slice, then spread Herbed Ricotta on top of garlic.
Drain tomatoes and arrange neatly over the ricotta. Sprinkle with Maldon and chopped basil or thyme and serve immediately.