This literally tastes like summer on a slab of perfectly toasted bread slathered in olive oil. Perfect for entertaining in the backyard under the stars. Video at the bottom!
- ½ C. extra virgin olive oil
- 1 baguette
- 2 cloves of garlic, cut in have cross-wise
- 1 C. fresh ricotta (I use Ina Garten's recipe, it's perfect)
- 1 pint cherry tomatoes
- 2-3 heirloom tomatoes, sliced
- 1 tbsp. lemon zest
- ½ C. fresh basil leaves
Preheat the oven to 400°F. Drizzle half the olive oil on a baking sheet. Slice baguette into 1" slices. Arrange on the baking sheet, drizzle remaining olive oil over baguettes. Season with salt and pepper. Bake for 20 minutes, or until crispy and golden on the outside, and slightly chewy on the inside.
While baguettes are in the oven, prep the cherry tomatoes by seasoning with olive oil, salt and pepper. Roast in the oven at the same time as the baguettes for 10-15 minutes, or until they start bursting.
Once the baguettes and cherry tomatoes are done, and cool enough to handle, rub garlic cloves on the surface of the baguettes. The raw garlic will cook slightly on the surface of the toast, but retain that spicy realness.
Spread a generous smear of ricotta over the toasts. Sprinkle lemon zest over the ricotta.
Slice and arrange heirloom tomatoes over the toasts. Add roasted cherry tomatoes to the top.
Add the fresh basil as the finishing garnish. Serve warm, or at room temperature.