Tomato-rubbed grilled bread topped with tomato salad from Six Seasons: A New Way with Vegetables (page 263) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • mlonigan on July 05, 2025

    The whipped ricotta was a nice balance for the acidity of the tomatoes.

  • hashi on September 03, 2023

    Super easy recipe that is perfect for the last cherry tomatoes of summer. Subbed goat cheese for ricotta because that’s what I had. Delicious.

  • SheilaS on July 21, 2018

    Delicious as an app or starter. Bread is grilled or toasted, rubbed with garlic, olive oil and tomato, spread with whipped ricotta and topped with more fresh tomatoes that have been marinated in red wine vinegar which adds a perfect contrast to the richness of the ricotta. I added a little confetti of basil.

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