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Crostini with Ricotta and Cherry Tomatoes
Crostini with Ricotta and Cherry Tomatoes
(Crostini con Ricotta e Pomodorini)
 
 
Ingredients:
 
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
 
Directions:
 
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.
 
That's it!
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