For the best flavor, seek out juicy, homegrown or farmers' market tomatoes. This is a good starter to prepare when you have the grill going for an entrée, but you can also toast the bread under the broiler.
1 large ripe tomato, cut into 8 (1/4-inch-thick) slices (about 8 ounces)
1/8 teaspoon salt
How to Make It
Combine first 6 ingredients; stir in 1 tablespoon parsley.
Place bread slices on grill rack; grill 1 minute on each side or until lightly browned. Rub one side of each bread slice with cut sides of garlic. Discard garlic. Brush oil evenly over garlic-rubbed sides of bread slices. Spread 1 1/2 teaspoons ricotta mixture over each bread slice; top each serving with 1 tomato slice. Sprinkle salt and remaining 1 teaspoon parsley evenly over the tomatoes. Serve immediately.
I thought this was just okay. It was different using ricotta cheese, which adds a different texture. I thought that there would be a stronger garlic flavor, but it was hardly there. Maybe add minced garlic to the ricotta mixture first.
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