© Tina Rupp
Broiled Ricotta with Olives and Sun-Dried-Tomato Relish
- ACTIVE: 45 MIN
- TOTAL TIME: 1 HR 10 MIN
- SERVINGS: 4
Broiling Maria Helm Sinskey serves it on garlic toasts garnished with olives and a tangy sun-dried-tomato relish.
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- 1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
- 2 teaspoons minced shallot
- 2 teaspoons minced flat-leaf parsley
- 1 teaspoon chopped oregano
- 1 teaspoon red wine vinegar
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon crushed red pepper
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 12 slices peasant or ciabatta bread, about 1/2 inch thick
- 1 garlic clove
- 2 cups Creamy Ricotta
- 1/4 cup pitted oil-cured Italian black olives, coarsely chopped
- Preheat the oven to 400°. In a small bowl, combine the sun-dried tomatoes with the shallot, parsley, oregano, vinegar, lemon zest, crushed red pepper and the 2 tablespoons of oil. Season with salt.
- Brush the bread on both sides with oil and bake for about 10 minutes, until golden and crisp. Rub lightly with the garlic clove.
- Preheat the broiler and position a rack 6 inches from the heat. Spread the ricotta in a shallow medium gratin dish in a 3/4-inch-thick layer. Drizzle with oil and broil for about 10 minutes, turning the dish occasionally, until the ricotta is bubbling and golden. Spoon the relish and olives on top. Serve with the garlic toasts.