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Categories:Viewed: 67 - Published at: 2 years ago
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
Method
- 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.
