RECIPE
Tomato Toast Two Ways
Celebrate the season with these sensational tomato toast recipes from Head Chef Gracie of 18 Reasons.[Editor’s Note: These recipes were created for Bi-Rite by Gracie Schatz @gollygraceopens a new window.]
When tomato season arrives, nature does most of the work for us. It provides ripe, juicy fruit so vibrant that all we need to do is add the lightest touch to create a dish full of flavor. These two toasts are proof: one rooted in the centuries old tradition of pan con tomate from Catalonia, and the other layered with creamy ricotta and a touch of heat. Both are ready in under ten minutes, invite you to get a little messy and hands on, and remind us that the very best recipes don’t need to be complicated. Whether you’re crushing a tomato straight into toasted bread or spooning on a luxurious ricotta spread, the result is juicy, fragrant, and sensationally delicious.
Ingredients
For Tomato Toast with Calabrian Chili Ricotta: Â
1 pint Bellwether Ricotta
2 tablespoons of Calabrian chili paste (adjust to taste)
1 clove garlic, grated on a microplane
10 basil leaves, chiffonaded
A pinch of salt
4-6 medium ripe tomatoes, cut into bite sized pieces
5-7 basil leaves, torn for topping
2-3 tablespoons of olive oil
1/2 teaspoon of salt
1 loaf of bread, sliced into 1 inch thick pieces
1-2 tablespoons of olive oil, for drizzling
For Pan Con Tomate:Â
1 baguette, sliced into long, thin slices
1 clove of garlic
1 very ripe tomato
1/4 cup of olive oil
1-2 teaspoons of salt
DIRECTIONS
For Tomato Toast with Calabrian Chili Ricotta: Â
Toss the tomatoes with 2–3 tablespoons of olive oil, ½ teaspoon salt, and torn basil leaves in a medium bowl. Mix gently with your hands or a spoon. Taste and adjust seasoning if needed. Set aside to marinate while you prepare the rest of the toast.
In another bowl, combine the ricotta, Calabrian chili paste, grated garlic, chiffonaded basil leaves, and salt. Mix very well until the ricotta is smooth and evenly blended. Taste and adjust seasoning as desired.
Slice the bread into 1 inch thick pieces. Toast or crisp the bread using your preferred method. For extra flavor, heat a little olive oil in a cast iron or nonstick pan over medium high heat and fry the bread until both sides are golden and slightly crispy.
Spread a generous layer of the ricotta mixture over each piece of crispy bread. Top with the marinated tomatoes, tucking them gently into the ricotta so they stay in place.
Drizzle a little more olive oil over the top, sprinkle with flaky sea salt, and garnish with a few extra torn basil leaves.
For Pan Con Tomate:
Rub the cut side of the garlic clove over one side of each toasted baguette slice.
Cut a small piece off the tomato and press it firmly onto the bread, smashing gently so the tomato flesh soaks into the toast. Repeat with the remaining slices.
Drizzle each piece generously with olive oil and sprinkle with flaky sea salt. Serve immediately and enjoy!
