This is a great summer snack. It can even be a light meal if paired with a good Chartreuse plate.
By Deena Wachtel
The thing that takes this from good to great are the garlic and herbs. Don’t skimp on these steps. Well, if you have to, you can omit the herbs, but rubbing the garlic on the hot toast – a MUST for grilled bread.
- ½ french baguette
- ¼ cup olive oil
- 1 clove raw garlic, cut in half
- 1 cup ricotta cheese
- ¼ cup mixed herbs - basil, parseley and thyme work good here - chopped fine
- 3-4 Heirloom Tomatoes of varied color, cut in half and sliced THIN
- Cut the baguette in half length-wise and brush generously with olive oil.
- Place cut side down on a hot grill. Cook until marked and lightly toasted.
- As soon as the bread comes off the grill, rub with the cut side of the raw garlic.
- Mix herbs and ricotta cheese together.
- Spread on top of the garlic-infused bread.
- Top with tomatoes... you can make a rainbow pattern, or place them haphazardly. It's up to you.