Baked Ricotta with Roasted Garlic and Tomatoes

Ingredients

• 1/4 of a sourdough loaf
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 2 garlic cloves, sliced
• 6 ounces part-skim ricotta
• 2 medium tomatoes, cubed
• 1/2 teaspoon crushed red pepper
• Basil leaves

Preparation

1. 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.