Broiled Ricotta with Olives and Sun-Dried-Tomato Relish
Recipe from Food & Wine

Broiling ricotta intensifies its creaminess: It's ideal with both sweet and savory toppings. Here, Maria Helm Sinskey serves it on garlic toasts garnished with olives and a tangy sun-dried-tomato relish.


Broiled Ricotta with Olives and Sun-Dried-Tomato Relish
Tina Rupp

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Servings: 4
Prep Time: 25 mins
Total Time: 1 hr 10 mins
Related Categories: Antipasto, Appetizers, Cheese Appetizers, Dips and Spreads, Italian Appetizers, Party Appetizers
 
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Ingredients
  • 1/2  cup
    drained oil-packed sun-dried tomatoes, thinly sliced
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  • 2  teaspoons
    minced shallot
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  • 2  teaspoons
    minced flat-leaf parsley
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  • 1  teaspoon
    chopped oregano
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  • 1  teaspoon
    red wine vinegar
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  • 1/2  teaspoon
    finely grated lemon zest
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  • 1/4  teaspoon
    crushed red pepper
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  • 2  tablespoons
    extra-virgin olive oil, plus more for brushing
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  •  
    Salt
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  • 12  slices
    peasant or ciabatta bread, about 1/2 inch thick
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  • 1 
    garlic clove
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  • 2  cups
    creamy ricotta
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  • 1/4  cup
    pitted oil-cured Italian black olives, coarsely chopped
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Directions
1.
Preheat the oven to 400 degrees. 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.
2.
Brush the bread on both sides with oil and bake for about 10 minutes, until golden and crisp. Rub lightly with the garlic clove.
3.
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.
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