RICOTTA CROSTINI WITH TOMATO VINAIGRETTE

IMG_6043You can tell that summer is rapidly approaching by all of the beautiful produce arriving at the farmers markets across LA. Tomatoes are finally back and I could not be more excited. At the farmers market in South Pasadena on Thursday night, I scooped up a bunch of colorful tiny tomatoes in orange, dark red, and bright green. So sweet, you could easily snack on them like little candies. I already had a pint of organic tomatoes from Atwater Village Farm and combined the two to make a simple tomato vinaigrette. The slight tang from the red wine vinegar is the perfect complement to the sweet pop of the tomato. Toast some bread, top it with homemade ricotta, and generously scoop the vinaigrette on top. Finish with some chives and fresh parsley. Absolutely delicious.

IMG_6030RICOTTA CROSTINI WITH TOMATO VINAIGRETTE

Makes 3 cups of vinaigrette

2 pints of assorted small tomatoes

6 tablespoons extra virgin olive oil

2 shallots, minced

2 tablespoons red wine vinegar

sea salt

freshly ground black pepper

4 tablespoons chives

italian parsley, leaves only

For the Crostini:

1 french baguette

homemade ricotta

Maldon salt

garlic clove

freshly ground black pepper

IMG_6031Wash and dry your tomatoes. Cut in half any of the larger tomatoes but leave the smallest ones whole. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the shallots and cook until soft, about 5 minutes.

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IMG_6035Add the tomatoes and stir to coat. Cook until the tomato juices start to release, about 6 minutes. Gently mash some of the tomatoes with the back of your spoon and leave some whole. Remove the pan from the heat.

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IMG_6034Add the vinegar and remaining oil. Season with salt and pepper. Stir to combine. Set aside while you prepare the crostini.

Set oven to broil. Slice as many pieces of bread as you need, 1-2 per person. I like to slice the baguette on a diagonal, about 1 1/2 inches thick.

Place cut bread on a baking sheet and broil until golden brown. Remove from the oven and generously coat with olive oil. Rub a garlic clove over the olive oil. Sprinkle with Maldon salt.

IMG_6042Spread ricotta on each slice of bread, on top of the olive oil. Sprinkle with Maldon salt and cracked pepper. Drizzle the tomato vinaigrette over the ricotta. Top with minced chives and parsley leaves. Serve immediately.

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Adapted from Morocco, Chris. “Fast, Easy, Fresh”. bon appetit, June 2013: 44)

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