Tomatoes are one of my favorite summer foods and I try to incorporate them into almost every dish we eat. The fresh burst of flavor compliments just about any dish whether it is a garnish to our favorite pasta dishes, a fresh sauce, or a flavorful addition to our summer salads. When I was pregnant, it was the food that I most craved with a drizzle of olive oil, a generous shake of salt, with a red wine vinegar finish. Although I am far from those years in my life, it is still my favorite summer craving.
Each month Walmart challenges me to create something in my kitchen with an item from their produce department. Today’s piece is dedicated to the fun varieties of tomatoes you can find in their produce department.
We can all get in a rut when it comes to selecting our produce, myself included. Although I am a fan of my cherry red tomatoes, I incorporated some of these delicious yellow tomatoes into my dish today to add even more color to this easy summer appetizer. I love to challenge myself to try the new varieties of fruits and vegetables out there and, especially this time of year, there is always so much to love!
Today’s recipe is for a very simple Grilled Tomato Bread with Prosciutto that requires just a few ingredients and can all be done out on your grill.
Have you ever grilled tomatoes before? It adds a layer of smokiness to the tomatoes, warming them and bursting the skins to create a sauciness to the bread. I found this recipe that Bobby Flay created and he recommends grilling the tomatoes on high heat, until they are charred. I prefer a gentler heat with less charring, but I think that is a matter of one’s own personal taste. I recommend getting one of these grilling baskets for your veggies (and fish!) or purchasing a package of disposable grill pans for preparing these tomatoes all summer long. Not only are they delicious on top of bread, but grilled tomatoes can be flavored with any variety of herb in your garden or spiced up with your favorite dried spices and stand alone as a side dish with your favorite grilled meats!
Even though the recipe calls for a loaf of crusty French Bread, I also toasted up some gluten-free bread for myself so I could enjoy this appetizer with the family. If you want to keep it fancy, purchase a gluten-free baguette, but I found that with so many flavors in this appetizer, that my regular loaf helps hold this appetizer together and offered a sturdy base for my overflowing of tomato topping.
Although the ingredient list couldn’t be simpler- cherry tomatoes, ricotta cheese, a fresh loaf of bread, prosciutto, and a little lemon juice, this appetizer is both impressive and satisfying. The saltiness from the meat balances the acidity from the tomatoes & lemons, while also incorporating the sweetness of the tomato with the creaminess of the cheese. We paired this with our favorite red wine, but it would also pair beautifully with a glass of sangria or a mojito for a lighter combination.
No need to heat up the kitchen for this summer appetizer and it is a beautiful one to create for your next barbecue and shared with friends & family!
- Cherry Tomatoes (in red & yellow), total of one pint
- Olive oil
- Salt and freshly ground black pepper
- 2 cloves garlic, finely chopped
- 12 slices French bread, sliced ½-inch thick slices (can substitute with gluten-free bread)
- ½ cup ricotta cheese
- 12 slices prosciutto
- 1 lemon cut in half
- Basil for garnish
- Heat grill to medium heat.
- Toss tomatoes in oil and season with salt and pepper in a small bowl.
- Place on the grill in a grilling basket and grill until 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 prosciutto on top. Dollop with some ricotta mixture and garnish with lemon juice squeezed over the top.