Summer just hit a whole new high. Use your ripe tomatoes spread over this rich ricotta on a quality piece of bread. You'll think you've died and gone to heaven.
Ingredients
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
Instructions
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.