Bread
1 baguette (or 1/2 a loaf of French bread), in 1” slices
1/3 cup Olive Us Tuscan Herb Olive Oil (or Garlic, Leek, or Milanese Gremolata)
Sundried Tomato Pesto
1 cup sundried tomatoes
1/2 cup fresh basil
3 cloves garlic
1/2 tsp Olive Us Lemon Twist Sea Salt
1/2 cup Olive Us Tuscan Herb Olive Oil (or Garlic, Leek, or Milanese Gremolata)
Whipped Ricotta
1 1/2 cups fresh, good quality ricotta cheese
1 Tbsp Olive Us Tuscan Herb Olive Oil (or Garlic, Leek, or Milanese Gremolata)
1/2 tsp Olive Us Lemon Twist Sea Salt
Roasted Tomatoes
1/4 cup Olive Us Tuscan Herb Olive Oil (or Garlic, Leek, or Milanese Gremolata)
3 cups cherry tomatoes
Salt and fresh cracked pepper to taste
Drizzle the bread slices with olive oil, and grill over high heat in a cast iron pan, on the BBQ, or at 425 in the oven, about 4-5 minutes per side or until golden brown. Set aside. In a food processor, add the whipped ricotta ingredients and blend for 15-20 seconds until light and airy. Remove from the processor and set aside.
To make the sundried tomato pesto, add all the pesto ingredients to a food processor and blend until fine.
Lastly, toss the cherry tomatoes with the olive oil and salt and pepper to taste. Roast the tomatoes in a cast iron skillet for 12-15 minutes until blistered and fragrant.
To assemble, spread 1 tablespoon sundried tomato pesto on each slice of bread. Top with 1 tablespoon of whipped ricotta and place 2-3 roasted cherry tomatoes on top. Sprinkle with additional basil leaves and a drizzle of Olive Us Denissimo Dark Balsamic (or Fig, or Traditional). Enjoy!