Description
This Grilled Bread with Ricotta and Tomatoes is crispy, creamy, and full of fresh flavors! An easy and delicious appetizer or light meal.
Ingredients
Scale
For the Grilled Bread:
- 4 slices of rustic sourdough or ciabatta bread
- 2 tablespoons olive oil
- 1 clove garlic, halved
For the Ricotta Spread:
- 1 cup (240g) whole-milk ricotta cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon zest (optional, for brightness)
For the Tomato Topping:
- 1 cup cherry tomatoes, halved
- 1 tablespoon extra virgin olive oil
- ½ teaspoon balsamic vinegar (optional)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon fresh basil, chopped
Optional Garnishes:
- Extra drizzle of olive oil
- Crushed red pepper flakes for spice
- Fresh arugula or microgreens
Instructions
1. Prepare the Tomato Topping
- In a bowl, toss cherry tomatoes with olive oil, balsamic vinegar, salt, pepper, and basil.
- Let sit for 5-10 minutes to allow flavors to meld.
2. Grill the Bread
- Brush both sides of bread slices with olive oil.
- Heat a grill pan or outdoor grill over medium-high heat.
- Grill bread for 1-2 minutes per side until crispy and golden.
- Rub warm bread with the cut side of a garlic clove for extra flavor.
3. Make the Ricotta Spread
- In a bowl, mix ricotta, salt, black pepper, and lemon zest until smooth.
4. Assemble the Grilled Bread
- Spread a generous layer of ricotta onto each slice of grilled bread.
- Top with marinated cherry tomatoes.
- Drizzle with extra olive oil and sprinkle with red pepper flakes or fresh herbs if desired.
5. Serve & Enjoy!
- Serve immediately while the bread is warm and crispy.
Notes
✔ Use high-quality bread – A crusty, rustic bread works best for grilling.
✔ Let the tomatoes marinate – This enhances their sweetness and flavor.
✔ Grill just before serving – Keeps the bread crispy and warm.
- Prep Time: 5
- Cook Time: 5
- Category: Breakfast
- Cuisine: AMERICAN
Nutrition
- Serving Size: 4
- Calories: 280