Grilled sourdough with ricotta and tomatoes

This grilled sourdough bread is topped with fresh ricotta and sweet beefsteak tomatoes.




Combine garlic and olive oil in a wide shallow dish. Core tomatoes and cut into thick slices. Transfer to dish. Sprinkle with salt and turn to coat. Let stand at room temperature.

Preheat broiler or barbecue to high. Grill bread on both sides until almost charred at edges. Transfer to 4 plates. Spread ricotta on toasts. Top with tomato slices and drizzle with juices from dish. Sprinkle with herbs.