Stacked Heirloom Tomato Salad with Ricotta Salata Cream

Stacked Heirloom Tomato Salad with Ricotta Salata Cream
Photo by Becky Luigart-Stayner

Ingredients

  • 1 garlic clove, halved
  • ¼ cup thinly sliced fresh basil
  • 2 tablespoons fresh lemon juice
  • 6 (1-ounce) slices country peasant loaf bread
  • 1 teaspoon coarsely ground black pepper
  • ½ cup (2 ounces) crumbled ricotta salata cheese
  • ½ cup (4 ounces) reduced-fat silken tofu
  • + 4 more ingredients
    • 6 medium tomatoes, cut into 1/3-inch-thick slices (about 3 1/4 pounds)
    • Cooking spray
    • 1 garlic clove, minced
    • 2 tablespoons water

Prepare grill or grill pan. Place bread on grill rack or grill pan coated with cooking spray; grill 2 minutes on each side or until lightly browned. Remove from grill. Rub cut sides of halved garlic clove over one side of each bread slice. Set aside. Combine cheese, tofu, water, lemon juice, and ...

View full recipe at My Recipes

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