I haven’t been to my local farmer’s market nearly enough this year. With endless guests on weekends, it gets tough to pack it all in. Luckily, we’ve managed to pick our share of fruit including sweet cherries, strawberries, red raspberries, and blueberries…so far. I’d love to add peaches to the list and apples are for sure going to happen. Plus, the weekly CSA delivery has been a fun way to sample the local produce.
Have I mentioned lately that I love living in the fruit belt of the US more so than the Bible belt?
Still love ya, Tulsa…lots.
I have had the pleasure, however, of being at the farmer’s market for work (I know…my job is super!). My friend and co-worker is very similar to me and we have very similar tastes in food. We couldn’t decide what to offer up samples of…that is, until I saw this recipe. It was way too simple, classic, summery, and stunning not to try.
So, we offered it up to 500 people at the market last week.
We were 500 for 500. We heard not one mention of someone not thoroughly enjoying the recipe. As we, too, sampled some, we knew we had picked a winning recipe.
Needless to say, the recipe went on my Weekly Menu just days later. While I think this is probably best suited for an appetizer, snack, or super light meal…I made it into a dinner meal and enjoyed 3/8ths of the recipe I think it’s the garlic…it makes me want more and more. And more.
Be sure to choose a low fat ricotta to save on calories and fat. Add plenty of garlic and be sure to salt the tomatoes ever so slightly at the end. I truly believe a touch of salt takes a killer tomato to a whole new level. Using the various colors of tomatoes makes for a visually stunning presentation, but use whatever tomatoes you have on hand. So long as they’re ripe, they’re perfect for the job. Enjoy!
- 10 oz bakery bread, about 1 inch thick
- olive oil spray
- 1½ cups low fat ricotta
- 2-3 garlic cloves, minced
- ½ cup fresh basil, minced
- ½ tsp salt, divided
- ¼ tsp pepper
- 2 tomatoes, sliced
- Preheat oven to 400 degrees F.
- Arrange bread on baking sheet and mist with olive oil. Bake for 8-12 minutes or until just beginning to brown; remove from oven.
- Meanwhile, combine the ricotta, garlic, basil, ¼ teaspoon salt and the pepper in a small bowl.
- Spread the ricotta mixture evenly over the surface of the bread. Top with the tomato slices and sprinkle with remaining ¼ teaspoon salt. Serve immediately.
Monday…here again. Already. Off I go.
P.S. Two chili contest entry spots left! Please enter your best recipe to me at: email@example.com