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by Jess Thomson
Serves 6 | Prep Time: 20 minutes
from Edible Seattle Summer 2008
Brushed with a garlic- and paprika-infused olive oil and grilled quickly, a crispy baguette slice becomes a pedestal for summer’s best tomato slice. Fresh ricotta keeps the tomato on the toast without overwhelming the fruit’s flavor, but you could also use a creamy, spreadable goat cheese.
2/3 cup extra virgin olive oil
3 large cloves garlic, very finely chopped
1 teaspoon smoked Spanish paprika
1 fresh baguette, sliced into 1/2” rounds
1 (12-ounce) container fresh ricotta
3 large dripping-ripe tomatoes, halved and sliced
Coarse sea salt
In a small saucepan, heat the oil and garlic over low heat just until the garlic begins to sizzle. Remove from heat, stir in paprika, and cool to room temperature.
Preheat grill to medium heat. Brush the baguette slices on both sides with the oil, and grill until nicely browned, just a minute or two on each side. (This is not a good time to walk away from the grill.)
Smear hot toasts with ricotta, top with tomato slices, sprinkle with sea salt, and serve.
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