Grilled Tomatoes with Ricotta
A delightful dish combining smoky grilled tomatoes with creamy ricotta cheese, perfect for a light meal, appetizer, or side dish. Quick to prepare and heart-healthy.
Ingredients
For the Grilled Tomatoes
- 4 pieces Campari tomatoes, halved Sweet and juicy for grilling.
- 2 tablespoons Olive oil Enhances flavor and promotes even grilling.
- to taste Salt Essential seasoning.
- to taste Pepper Essential seasoning.
- 1 tablespoon Balsamic glaze For drizzling.
For the Ricotta Mixture
- 1 cup Ricotta cheese Creamy base with a rich flavor.
- 1 tablespoon Basil, chopped Fresh herbs for flavor.
- 1 tablespoon Flat leaf parsley, chopped Adds freshness.
For Serving
- 1 loaf Baguette For toasting.
Instructions
Phase 1 – Prep
- Preheat your grill or grill pan to medium-high heat (about 375°F or 190°C).
- Wash the Campari tomatoes and slice them in half.
- In a bowl, mix the ricotta cheese with chopped basil and parsley. Season with salt and pepper to taste.
- Slice the baguette into individual pieces, ready for toasting.
Phase 2 – Cook/Assemble
- Drizzle the halved tomatoes with olive oil, and sprinkle with salt and pepper.
- Place the tomatoes cut side down on the grill. Grill for 4-5 minutes until charred and softened.
- While the tomatoes are grilling, toast the baguette slices on the grill for 2-3 minutes, turning until lightly golden.
- Once the tomatoes are cooked, remove them from the grill and let them cool slightly.
- Spread a generous amount of the ricotta mixture onto each toasted baguette slice.
Phase 3 – Serve
- Top each slice of grilled baguette with a grilled tomato half.
- Drizzle with balsamic glaze for sweetness.
- Garnish with extra basil and parsley, if desired.
- Serve immediately to enjoy the delightful combination of textures.
Notes
For an extra punch of flavor, use a flavored balsamic glaze like fig or raspberry. To save time, prep the ricotta mixture a day in advance and refrigerate. Store leftovers in an airtight container in the fridge for up to 3 days.