A colorful, sweet-yet-savory addition to any meal that’s also perfect on its own as a light lunch.
- 1 loaf crusty bread, such as a demi-baguette
- 2–3 tablespoons extra virgin olive oil
- 1 whole clove garlic, peeled
- 8–10 grape tomatoes (preferably multi-colored), thinly sliced
- Kosher salt and freshly cracked black pepper, to taste
- 3–4 fresh thyme sprigs, leaves stripped
- 1/3 – 1/2 cup goat’s milk ricotta cheese (or regular ricotta)
- 1/4 cup honey
- 1/4 cup aged balsamic
- Preheat broiler to high.
- Cut bread in half horizontally. Brush the cut sides with oil and place on a baking sheet. Broil until lightly golden and remove from the oven to cool slightly.
- While the bread is still warm, slice off the tip of the garlic clove. Rub the cut end all over the toasted surface of the cut side of each piece of bread. Cover each piece of bread with a single layer of tomato slices and top with dollops of ricotta. Season with salt and pepper and sprinkle with thyme. Place back in the broiler and cook until the cheese starts to brown a bit on top.
- Remove from the oven onto a large cutting board and drizzle each piece of bread with honey and aged balsamic.
Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli
Big Flavors Rating: 5 Stars