Grilled Tomatoes with Ricotta

• servings: 4 servings
• active time: 15 minutes
• total time: 20 minutes

Ingredients

1 cup ricotta cheese

10 Campari tomatoes (halved (or about 2 cups halved or quartered tomatoes depending on size)

Olive oil (salt and pepper)

2 teaspoons chopped basil

2 teaspoons chopped flat leaf parsley

Balsamic glaze for drizzling on top

1/2 of a baguette (sliced and grilled or toasted)

Directions

Preheat grill to 400° F. Brush the grill grates clean and spray them with cooking oil.

Place the halved tomatoes on a sheet pan and drizzle them with olive oil. Sprinkle with salt and pepper and toss together with your hands until coated. On a separate sheet pan or plate, drizzle the baguette slices with a little olive oil and season them with salt and pepper. Set aside.

Season the ricotta with salt and pepper and spread it onto a plate.

Take the tomatoes out to the grill and place them skin side down onto the grates. Close the lid and grill for about 2 minutes or until there are grill marks on the skin. Use tongs to flip the tomatoes over so they are cut side down. Grill another 2 minutes or until tender and the skin starts to pull aways from the flesh.

Remove the tomatoes from the grill. Brush the grates clean and place the baguette slices on them. Grill for a minute or so then flip them over and grill another 1-2 minutes or until golden brown and toasted.

Top the ricotta with the grilled tomatoes and any of the juices. Sprinkle on the fresh herbs and drizzle with balsamic glaze. Serve with the grilled slices of baguette or as is.

Nutrition

• Serving Size: 1 g
• Calories: 182 kcal
• Total Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Cholesterol: 19 mg
• Sodium: 218 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 10 g