Broiled Ricotta with Olives and Sun Dried Tomato Relish
Ingredients
- 1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
- 2 teaspoons minced shallot
- 2 teaspoons minced flat-leaf parsley
- 1 teaspoon chopped oregano
- 1 teaspoon red wine vinegar
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon crushed red pepper
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Salt
- 12 slices peasant or ciabatta bread, about 1/2 inch thick
- 1 garlic clove
- 2 cups Creamy Ricotta
- 1/4 cup pitted oil-cured Italian black olives, coarsely chopped
Instructions
Broiled Ricotta with Olives and Sun-Dried-Tomato Relish serves 4 original recipe by Food & Wine.
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