Photo: Yunhee Kim; Stylist: Alistair Turnbull/Pat Bates and Associates
Yield
Makes 4 servings (serving size: 1/2 cup ricotta and tomato mixture plus 4 toasts)

How to Make It

Preheat oven to 350°. Slice sourdough loaf into batons, brush with 2 teaspoons olive oil, and sprinkle with salt and pepper. Bake 8-9 minutes. Heat 2 tablespoons olive oil in a small cast iron pan over medium heat for 2-3 minutes. Add garlic to pan and cook until bubbling and fragrant, about one minute more. Place ricotta in the pan, transfer to oven, and bake until bubbly (9-10 minutes). Remove. Toss cubed tomatoes with crushed red pepper; spoon over ricotta. Sprinkle with basil leaves and serve with toasted bread.

Bell Book & Candle, New York City

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