Grilled Bread topped with Ricotta, Herbs and Tomatoes
1-2
garlic cloves, minced Pinch
of Kosher salt 1
tbsp The Shoreline Vine Red Wine Vinegar 2
tbsp The Shoreline Vine Extra Virgin Olive Oil, Tuscan Herb, Herbes De Provence or Gremolata Infused Oils 4
tbsp The Shoreline Vine Extra Virgin Olive Oil or Butter Infused Olive Oil 3/4
lbs assorted medley of small tomatoes (cherry, Sun Gold or green), halved or
quartered Freshly
ground black pepper 8
slices 3/4” thick country-style bread or baguette slices 1 cup
of mixed herbs of your choice (basil, parsley, dill, chives, rosemary),
coarsely chopped 10 oz
whole-milk ricotta cheese Drizzle
of The Shoreline Vine Traditional Style Balsamic Vinegar (optional)
Place
garlic in a medium-sized bowl and add a pinch of salt. Mash with a side of a
knife to create a paste. Whisk in 2 tbsp of olive oil of your choice and red
wine vinegar. Add tomatoes, salt and fresh ground pepper; toss to coat. Let sit
for at least 15 minutes, tossing occasionally. Prepare
grill on medium-high heat. Brush both sides of bread with olive oil (either
extra virgin or butter infused). Grill until lightly charred, approximately 2
minutes per side. Just before serving, mix in the herbs in with tomatoes until
fully combined. Spread the ricotta over the toasted bread, top with tomato
mixture. Optional: Drizzle over the top of our Traditional Style Balsamic
Vinegar.