Tomato Bruschetta with Ricotta

By lorik

If you can’t find ciabatta, use hearty Italian bread instead.

Ingredients

• 1 1 1 pint grape tomatoes, quartered
• 1 1 1 teaspoon table salt, divided
• 1/4 1/4 1/4 teaspoon sugar
• 7 7 7 tablespoons extra-virgin olive oil
• 1 1 1 tablespoon red wine vinegar
• 1/2 1/2 1/2 teaspoon black pepper, divided
• 1 1 12 loaf ciabatta bread, ends discarded, sliced crosswise into 12 (1/2-inch-thick) pieces
• 1 1 1 garlic clove, peeled anad halved
• 1 1/2 1 1/2 1/2 cups whole-milk ricotta cheese
• 3 3 3 tablespoons chopped fresh basil

Preparation

Step 1

1. Combine tomatoes, ½ teaspoon salt, and sugar in bowl and let sit for 30 minutes. Transfer tomatoes to salad spinner and spin until excess liquid has been removed, 45 to 60 seconds, redistributing tomatoes several times during spinning. Return tomatoes to bowl along with 3 tablespoons oil, vinegar, and ¼ teaspoon pepper and toss to combine.

2. Meanwhile, adjust oven rack 6 inches away from broiler element and heat broiler. Arrange bread on baking sheet. Broil bread until deep golden brown, 1 to 2 minutes per side. Lightly rub 1 side of bread with cut side of garlic and brush with 1 tablespoon oil. Season with salt and pepper to taste.

3. Process ricotta, ½ teaspoon salt, and ¼ teaspoon pepper in food processor until smooth, about 1 minute. With processor running, slowly add remaining 3 tablespoons oil until incorporated. Spread ricotta mixture evenly on toast slices. Top toasts with tomato mixture and sprinkle with basil. Serve.