Is it strange that this is my idea of the perfect late summer dinner?
I know most people will look at this toast and immediately think appetizer! breakfast! entertaining! And yes, it is amazing for all those things. But if you ever wanted the easiest, laziest, most gorgeous meatless meal your snazzy self could dream of, then I strongly feel this is it.
It all begins with a fancy bread like Tuscan pane or ciabatta, which I love for their extra crispy crust + airy, chewy insides — they deliver tons of texture, grill nicely, and provide a sturdy base without becoming too heavy or overbearing, so they really fit this just right. Next comes a bold swipe of ricotta, which provides cool, creamy relief against the grilled tomatoes AND hugs every crevice of the golden crisped bread, it’s so freakin’ delicious. I know some people can be iffy about ricotta, but even if you’re sort of “meh” on it, give it another try! It tastes so fresh here, I swear this toast will convert you.
Mini grape tomatoes work wonderfully because of their proportionality to the bread, with an average of about 6 tomatoes per slice. To make the photos look a little extra special I purchased mini bamboo skewers to thread them on, but rest assured that using normal sized ones will work too. I will admit that flipping these on the grill is a wee bit messy, but you only have to turn them once, so I trust you can manage.
As for the thyme, it comes straight from my #urbangarden (duh) but that’s just the beginning of why I’m obsessed with it. Thyme is such a wonderfully fragrant herb all on its own, but there’s something uniquely special about the way it simultaneously enhances the sweet and savory tastes of a tomato, it’s a delicious song and dance. An enthusiastic dose of olive oil further aids this choreography, both in crisping the bread and charring the tomatoes into blistered, burst perfection.
Two of these toasts truly feels like a meal, especially when you pair it with a side of sliced prosciutto, as I did for Dave. And as far as apps are concerned, I’ve served both full toasts AND cut a single slice into quarters, so know your audience and do what’s best.
Rosé is also highly recommended for this, which I’m sure you sage individuals already guessed.
Thyme Tomato Skewers Over Grilled Ricotta Toast
Ingredients:
- 12oz Tuscan Pane Bread
- 1 pint Grape Tomatoes
- ½ cup Extra Virgin Olive Oil + more for drizzling
- 15+ springs of Thyme, leaves removed (you want a LOT of thyme!)
- 1 tsp Sugar
- a dash of Salt
- ½ cup Part Skim Ricotta (or more if you’d like!)
- bamboo skewers for grilling
Directions:
- Pre-heat outdoor grill to medium-high heat.
- On large cutting board evenly slice the bread. Next, thread the tomatoes along bamboo skewers.
- In small mixing bowl combine the EVOO, thyme, salt, and sugar, stirring well. Next, with a pasty brush amply coat each bread slice with marinade, then amply coat the tomato skewers.
- Grill the bread on either side for ~2 minutes until crisp and golden. Next, grill the tomato skewers until beginning to blister/burst, ~8 minutes. Turn skewers once while grilling.
- When ready, build the toasts with a thick schmear of ricotta, tomato skewers, and a drizzling of extra EVOO. Eat!
so yums.
