Here’s a super easy and delicious recipe that’s the perfect appetizer for these long summer nights. In this simple summer appetizer, toasted cibatta is topped with ripe summer tomatoes and fresh garden basil to create an addicting treat that will have everyone reaching for more! There’s no faster way to ruin a great bruschetta recipe than by having soggy, falling apart toasts. With this recipe those soggy toasts will be a distant memory. A whipped ricotta cheese barrier keeps the toasts nice and crispy, while also acting like a glue to keep the tomatoes in place!
The past few days have been a bit of a whirlwind here. On the spur of the moment, Little Sweet Pea and I decided to jump on a plane and join my parents down in southern Florida for some beach time. Since Andrew is off fishing, backcountry camping and exploring Alaska for the next two weeks, when my parents asked me to join them for some beach time, I thought why not? Who cares if Little Sweet Pea has never flown? Who cares if I would be doing it alone? Well to tell you the truth, I was really nervous about trying to fly with an 8 month old all by myself! What if he cried the whole time and made everyone on the flight miserable? In preparation for our first flight, I did a bit of research online about flying solo with an infant. Since I was traveling by myself, I only took the necessities: Little Sweet Pea in his Ergo Baby Carrier and a backpack filled with diapers and such.
Five hours and one missed flight (because of a delay out of Peoria) later we finally landed in south Florida. And guess what? I hadn’t lost my mind! In fact, Little Sweet Pea was the best travel companion ever. Not once did he cry. NOT ONCE! I was so relieved! We even received compliments from the flight crew and most of the other passengers on the plane. I had so many people come up to me afterwards saying that they didn’t even know he was on the flight! 😀
Yield: 12 toasts
1 pint grape tomatoes, quartered
Salt and pepper
1/4 teaspoon sugar
7 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 loaf ciabatta bread, ends discarded, sliced crosswise into 12 (1/2-inch-thick) pieces
1 garlic clove, peeled anad halved
1 1/2 cups whole-milk ricotta cheese
3 tablespoons chopped fresh basil
Combine tomatoes, ½ teaspoon salt, and sugar in bowl and let sit for 30 minutes. Transfer tomatoes to fine mesh strainer and allow to drain. Return tomatoes to bowl along with 3 tablespoons oil, vinegar, and ¼ teaspoon pepper;toss to combine.
Adjust oven rack to about 4 inches from heating element and heat broiler; broil bread slices until golden brown on both sides. Brush both sides of each slice with oil and rub with garlic clove. Season with salt and pepper to taste.
In the food processor, puree ricotta, ½ teaspoon salt, and ¼ teaspoon pepper until smooth, about 1 minute. With processor running, slowly add remaining 3 tablespoons oil until incorporated. Spread ricotta mixture evenly on toast slices. Top toasts with tomato mixture and sprinkle with basil. Serve.
Source: Cook's Country, April/May 2012
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