Tomato Panzanella with Ricotta
From Everyday Food Volume 74
½ pound day-old crusty bread, cut or torn into 1 inch pieces
2 pounds ripe tomatoes, cut into 1 inch pieces
½ small red onion, thinly sliced
3 T red wine vinegar
2 T extra virgin olive oil, plus more for drizzling
Course salt and ground pepper
1 cup fresh basil leaves, torn if necessary
15 oz. ricotta (recipe suggests fresh mozzarella as a good swap)
Preheat oven to 375 degrees. On a rimmed baking sheet, spread bread in a single layer and bake until drink and golden brown, about 20 minutes.
Meanwhile, in a large bowl, combine tomatoes, onion, vinegar, and oil. Season with salt and pepper. Add toasted bread and basil, toss to combine. Let sit 20-30 minutes to allow bread to soak up liquid. Top with dollops of ricotta and finish with a drizzle of extra virgin olive oil.
This is a recipe from The Local Produce Party