John Mooney
Recipe by Health October 2011

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Credit: Yunhee Kim; Stylist: Alistair Turnbull/Pat Bates and Associates

Recipe Summary test

Yield:
Makes 4 servings (serving size: 1/2 cup ricotta and tomato mixture plus 4 toasts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Source

Bell Book & Candle, New York City

Nutrition Facts

318 calories; fat 13.6g; saturated fat 3.7g; mono fat 7.8g; poly fat 1.6g; protein 12g; carbohydrates 38g; fiber 2g; cholesterol 13mg; iron 3mg; sodium 493mg; calcium 158mg.
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