Name: Baked Ricotta With Roasted Garlic and Tomatoes
Yield: Makes 4 servings (serving size: 1/2 cup ricotta and tomato mixture plus 4 toasts)
Ingredients: 1/4 of a sourdough loaf; 2 teaspoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons olive oil; 2 garlic cloves, sliced; 6 ounces part-skim ricotta; 2 medium tomatoes, cubed; 1/2 teaspoon crushed red pepper; Basil leaves

Preheat oven to 350°. Slice sourdough loaf into batons, brush with 2 teaspoons olive oil, and sprinkle with salt and pepper. Bake 8-9 minutes. Heat 2 tablespoons olive oil in a small cast iron pan over medium heat for 2-3 minutes. Add garlic to pan and cook until bubbling and fragrant, about one minute more. Place ricotta in the pan, transfer to oven, and bake until bubbly (9-10 minutes). Remove. Toss cubed tomatoes with crushed red pepper; spoon over ricotta. Sprinkle with basil leaves and serve with toasted bread.

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Baked Ricotta With Roasted Garlic and Tomatoes

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