Basil Ricotta Toast with Garlicky Charred Tomatoes and Squash + Weekly Menu

It’s a good thing I’m going back to work tomorrow – one could get used to 3 day weekends (3 ½ day weekends in my case as I took off Friday afternoon). It has been hot and sunny and we’ve done a little bit of everything.

The Senior PGA was here this past week and wrapped up yesterday so our little town has been BUSY lately. We attended a SPGA event for Mark’s work on Friday afternoon, sans the children and with free beer at a local brewery. Need I say more? The weekend started off right!

On Saturday my in-laws arrived and we spent time outside, at the beach, and Mark and I got couples massages. So relaxing! We then walked about 6 miles home from our massages – 100% by choice and I was glad to get in the leisurely workout with my love and just…catch up. How can you be married to someone, live with someone, sleep in the same bed as someone…and somehow not have a chance to just chat? So we did that.

Saturday night we went out with my in-laws after the girls were in bed. We had outdoor seating and a leisurely meal – it was perfect! And for those following along on Instagram for my rosé updates, I LOVED the Domaine de Pellahaut Rosé Gascogne (France) they had on the menu. I think it’s my favorite thus far!

Sunday we had absolutely no plans, but my friend Mary happened to be visiting the beach that day with one of her friends. So after a leisurely morning of watching Roland Garros, I met up with them for lunch and a very hot couple of hours at the beach. It was a scorcher and EVERYONE was at the beach. Holy cow, so packed. I couldn’t believe everyone in the freezing cold water, too! Impressive! Brrr!! We hung around last night and watched Shameless (obsessed with season 1 –does is stay this good?!).

Today we are in for more sun and water play while I begrudgingly paused during Piper’s nap time to put together a weekly menu. But I mostly just want to eat this meal every day all summer long. It’s perfect as-is, served as a main or heavy appetizer, or to accompany a salad or other side dish. Summer perfect, right there! Enjoy!


Basil Ricotta Toast with Garlicky Charred Tomatoes and Squash
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 toasts
 
Ingredients
  • 1 pint grape tomatoes (about 2 cups)
  • 2 small zucchini, sliced into half moons
  • 2 small yellow squash, sliced into half moons
  • 3 Tbsp extra-virgin olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 4-5 cloves garlic, minced
  • 15 oz (~2 cups) low-fat ricotta cheese
  • ½ cup gently packed basil leaves, chiffonade
  • ¼ tsp salt
  • 8 thick-sliced (1 oz each) bakery bread, toasted
Instructions
  1. Preheat broiled to 550 degrees F.
  2. Place vegetables in a roasting pan and toss with olive oil, salt, pepper, and garlic until vegetables are well-coated. Broil vegetables for 6-8 minutes on a middle rack; remove from oven and gently toss. Repeat process of broiling and tossing 2-3 additional times for a total of 18-24 minutes or so. Check on your vegetables often to avoid burning*.
  3. Meanwhile, mix ricotta, basil, and salt in a medium bowl.
  4. Top each piece of toast with ¼ cup ricotta mixture, spread to cover the surface, along with 3-4 tablespoons of vegetables each. Serve warm or at room temperature.
Notes
*Broilers vary greatly. Be sure not to use the top rack of the oven and check often to ensure you don't burn the vegetables. You want a slight char.
Nutrition Information
Serving size: 1 prepared toast Calories: 209 Fat: 9.3 Carbohydrates: 22.8 Sugar: 5.1 Sodium: 445 Fiber: 2.4 Protein: 11.3 Cholesterol: 20

Weekly Menu: May 28th – May 31st

Be well,

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