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- Crostini with Ricotta and Cherry Tomatoes
- (Crostini con Ricotta e Pomodorini)
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- Ingredients:
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- Handful of cherry tomatoes
1 to 1 and 1/2 cups ricotta cheese, room temperature
1 garlic clove, peeled
Extra-virgin olive oil
1 loaf of ciabatta or another peasant-style bread
Kosher salt
Freshly ground black pepper
Parmigiano cheese
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- Directions:
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- Toss tomatoes in a small skillet.
Drizzle with olive oil.
Season with salt and pepper to taste.
Set 5 inches under broiler element, and leave until the tomatoes have burst and start to release their juices, about 8-10 minutes.
Set aside.
Prepare a medium-hot charcoal fire in a grill or set gas grill to medium-high heat.
Cut bread into 1/2-inch 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.
While hot, rub bread with garlic.
Slather 1 tbsp of the ricotta on top of each toasted slice.
Spoon cooked cherry tomatoes onto ricotta.
Garnish with thin shavings of Parmigiano cheese and more black pepper. Serves 4-6.
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- That's it!
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