Grilled Baguette with Homemade Ricotta, Burst Cherry Tomatoes, and Chimichurri
Creamy homemade whipped ricotta, juicy grilled baby tomatoes, and crisp baguette are smothered in a quick chimichurri sauce for the perfect summer bite!
Ingredients
- 1½ qt. whole milk
- 2 c. half and half
- 3 Tlbs. lemon juice
- ½ tsp. salt
- Zest of two lemons
- 1 baguette, split down the middle and cut into 3-inch pieces
- 1 lb. baby roma tomatoes (can also use cherry or grape tomatoes)
- 2 Tlbs. olive oil, divided
Directions
- Preheat gas grill to a high heat.
- In a small bowl combine, garlic, parsley, red pepper flakes, salt, and vinegar. Whisk in olive, let sit for 15-20 minutes.
- Set a sieve lined with cheesecloth or paper towels over a large bowl. Bring milk and half and half to a slow boil in a large pot. Stir in lemon juice and turn the heat down to low. Stir mixture for 2-3 minutes until it has curdled. Pour the mixture into the cheesecloth or paper towel-lined sieve. Let set until all the liquid has drained. Transfer ricotta to a small food processor and blend until whipped and smooth. Season with salt.
- Use 1½ tablespoons of the olive oil and brush on bread. Season with salt and pepper. Toss remaining oil with tomatoes. Season with salt and pepper.