Tomato panzanella with ricotta

This is an easy way to use a bunch of delicious end-of-summer tomatoes, and also to use up some stale bread. Fresh bread is ok too – I picked up a ficelle made by Iggy. Per their web site:

“Ficelle” means string in french. The long, skinny, stick shape of this bread is coupled with a distinct sourdough flavor and a lovely crusty chewiness. It is ideal for slicing into rounds for hors d’oeuvres or cutting down the middle for a special sandwich. We also love it dipped in olive oil…

I was super impressed with this recipe. It is easy and delicious, and the ricotta makes it filling enough to stand alone as lunch. I bet it would also be great with fresh mozzarella.

Pretty tomatoes

Tomato panzanella with ricotta
Source: Everyday Food, July/August 2010
Serves: 4

Baked bread

Ingredients
1/2 pound day-old crusty bread, cut or torn into 1-inch pieces (5 cups)
2 pounds ripe tomatoes, cut into 1-inch pieces
1/2 small red onion, thinly slied
3 Tbsp red wine vinegar
2 Tbsp extra-virgin olive oil, plus more for drizzling
Coarse salt and ground pepper
1 cup fresh basil leaves, torn if large
1 container (15 ounces) ricotta

Directions

Tomato panzanella

1. Preheat oven to 375 degrees F. On a rimmed baking sheet, spread bread in a single layer and bake until dry and light golden, about 20 minutes.
2. In a large bowl, combine tomatoes, onion, vinegar, and oil and season with salt and pepper. Add toasted bread and basil and toss to combine. Let sit 20-30 minutes to allow bread to soak up liquid.
3. Divide salad evenly among four bowls and top each with some ricotta, a drizzle of oil, and season to taste with salt and pepper.