Grilled Garlic Bruschetta, Two Ways

By Sprig Originals ✓ · cooked up in Sprig

Salted, drained tomatoes piled on thick bread that's been grilled hard and rubbed with a raw garlic clove — plus a second topping of whipped ricotta with lemon and honey so you can serve a board of two. The whole trick is timing: everything gets prepped ahead, then assembled 60 seconds before it hits the table so the toast is still crackling.

Ingredients

• 1 1/4 lb ripe tomatoes (a mix of Campari, cherry, and heirloom)
• 3/4 tsp kosher salt
• 2 tbsp extra-virgin olive oil
• 1 tsp red wine vinegar
• 1 clove garlic, grated on a microplane
• 12 leaves fresh basil
• freshly ground black pepper

• 1 cup whole-milk ricotta, drained
• 2 tbsp heavy cream
• 1/4 cup finely grated Parmigiano-Reggiano
• 1 tsp lemon zest
• 1/4 tsp kosher salt
• 1 tbsp honey, for drizzling
• 1/4 tsp crushed red pepper flakes

• 1 loaf rustic Italian or sourdough bread (about 1 lb)
• 1/4 cup extra-virgin olive oil
• 2 large cloves garlic, peeled and halved
• flaky sea salt, for finishing

Instructions

1. Core the tomatoes and cut them into 1/2-inch dice (halve or quarter cherry tomatoes). Toss with 3/4 teaspoon kosher salt in a colander set over a bowl and let drain 15 to 20 minutes. This is the step that keeps the toast crisp — you should collect 1/4 cup or more of tomato liquid. Discard the liquid or save it for a vinaigrette.
2. While the tomatoes drain, make the ricotta: combine drained ricotta, heavy cream, Parmigiano, lemon zest, and 1/4 teaspoon salt in a food processor and run 45 to 60 seconds, scraping down once, until completely smooth and glossy. Scrape into a bowl and refrigerate. (No processor? Whisk hard by hand for 2 minutes.)
3. Heat a gas grill to medium-high (about 450°F), or set a cast-iron grill pan over medium-high heat for 5 minutes until it just begins to smoke.
4. Cut the bread into 12 slices about 3/4 inch thick, slightly on the bias for more surface area. Brush both sides lightly with the 1/4 cup olive oil.
5. Grill the bread 2 to 3 minutes per side, until you have dark char marks and the surface is dry and rigid — you want it audibly crisp on the outside with a hint of chew in the center. Move slices to a rack, not a plate, so steam doesn't soften the bottoms.
6. While each slice is still hot, scrape a cut side of a halved garlic clove firmly across the top surface. The rough toast acts like a grater; you'll use up most of both cloves. Sprinkle with flaky salt.
7. Transfer the drained tomatoes to a dry bowl and toss with 2 tablespoons olive oil, the vinegar, grated garlic, and several grinds of black pepper. Tear in the basil leaves and fold once — do not do this more than 5 minutes before serving.
8. Assemble at the last second: spread the whipped ricotta on half the toasts and drizzle with honey and a pinch of red pepper flakes. Spoon the tomatoes onto the other half with a slotted spoon, leaving any new liquid behind in the bowl. Serve immediately, within a minute or two of topping.

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Nutrition (per serving, estimated)

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