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Appetizers | |
| Extra virgin olive oil 8 oz fresh buffalo or sheep�s milk ricotta 4-5 cherry tomatoes, halved lengthwise Fresh oregano leaves Fleur de sel and freshly ground black pepper, to taste 8-12 slices rustic Italian bread | |
| Preheat oven to 450�F. Drizzle a bit of olive oil onto the center a 8″x11″ sheet of foil & spread it all over with your fingers. Spoon the ricotta onto the center, spreading it into a small square. Arrange the cherry tomatoes on top, followed by the oregano. Season with the salt & pepper. Oil a second 8″x11″ sheet of foil & place over the ricotta. Fold the foil into a packet, leaving about 1/4″ border around the cheese. Remember, you�ll be serving directly from the packet, so neatness counts! Place on a baking sheet & bake for 15 to 20 minutes, until piping hot throughout. Meanwhile, using tongs, �grill� the bread slices on both sides over a gas flame or by placing the bread directly on the coils of an electric burner, taking care not to let them char. To serve, use the tip of knife to cut an �X� into the top of the packet & fold back the points to reveal the cheese. Place on a wooden cutting board & serve with the grilled bread. | |
Unrated | |
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