Grilled Tomato Bread with Proscuitto

I know, I know, you tomato-haters are completely over
the recipes I've been posting lately. I swear, I know better, but I can't help myself.

It's just that I totally got my freak on at the Farmer's Market a week ago, and we've been drowning in the little red suckers ever since. It's like a crimson, seedy orgy over here, I'm telling you.

I could make a big batch of marinara sauce, throw it in the freezer, and put you loathers of all things tomato out of your misery. But it's been Hella Hot over here, and turning on the stove is about as appealing as a trip to the proctologist, so you're just going to have to endure one more post about the love apple. I'll make it quick, okay?

This yummy little morsel makes a perfect appetizer or light lunch. A quick turn on the grill renders the tomatoes tender and melty, and paired with crunchy bread, creamy ricotta and sharp, salty Proscuitto, you have a winner of a dish. Add a cool glass of Pinot Grigio and I doubt that you'll mind the steamy weather one bit.






Grilled Tomato Bread with Proscuitto
recipe courtesy of Bobby Flay
serves 4

1 pint cherry tomatoes
Olive oil
Salt and freshly ground black pepper
2 cloves garlic, finely chopped
12 slices French bread, sliced 1/2-inch slices
1/2 cup ricotta cheese
12 paper thin slices Proscuitto di Parma
2 lemons, cut in half
* I also added fresh basil, because tomatoes without basil is a crime*

Heat grill to high. Toss tomatoes in oil and season with salt and pepper. Place on the grill in a grilling basket and grill until charred and softened, turning a few times, about 10 minutes. Remove to a bowl. Crush the garlic with a little salt to form a paste and add to the bowl with a few tablespoons of olive oil.

Brush bread with olive oil. Season with salt and pepper, and place on the grill. Grill the bread until lightly golden brown on both sides, about 20 seconds per side.

Combine the ricotta with a little olive oil in a small bowl and season with salt and pepper. Mound some of the tomato mixture on the bread. Lay proscuitto on top. Dollop with some ricotta mixture and garnish with lemon juice squeezed over the top.