1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 garlic clove, smashed
1/2 cup fresh ricotta (about 5 ounces)
3/4 cup coarsely grated Parmesan (about 3 ounces)
2 tablespoons fresh store-bought or homemade basil pesto
Instructions
1. Position rack in top third of oven and preheat to 425°F. Toss
tomatoes, 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a
rimmed baking sheet. Roast until tomatoes start to blister, about 13
minutes.
2. Place bread, cut side up, on another rimmed baking sheet and
bake 5 minutes. Remove from oven and rub cut sides with garlic.
3. Dollop ricotta on cut sides of bread. Top evenly with tomato
mixture, then sprinkle with Parmesan. Bake until Parmesan melts,
about 10 minutes.
4. Whisk pesto and remaining 2 tsp. oil in a small bowl until
smooth. Drizzle on pizzas and season with salt and pepper.
Originally Submitted
9/17/2015
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You can add this French Bread with Ricotta & Roasted Tomatoes recipe to your own private DesktopCookbook.
