Grilled Baguette with Homemade Ricotta, Burst Cherry Tomatoes, and Chimichurri
Creamy homemade whipped ricotta, juicy grilled baby tomatoes, and crisp baguette are smothered in a quick chimichurri sauce for the perfect summer bite!
  • 1½ qt. whole milk
  • 2 c. half and half
  • 3 Tlbs. lemon juice
  • ½ tsp. salt
  • Zest of two lemons
  • 1 baguette, split down the middle and cut into 3-inch pieces
  • 1 lb. baby roma tomatoes (can also use cherry or grape tomatoes)
  • 2 Tlbs. olive oil, divided
  1. Preheat gas grill to a high heat.
  2. In a small bowl combine, garlic, parsley, red pepper flakes, salt, and vinegar. Whisk in olive, let sit for 15-20 minutes.
  3. Set a sieve lined with cheesecloth or paper towels over a large bowl. Bring milk and half and half to a slow boil in a large pot. Stir in lemon juice and turn the heat down to low. Stir mixture for 2-3 minutes until it has curdled. Pour the mixture into the cheesecloth or paper towel-lined sieve. Let set until all the liquid has drained. Transfer ricotta to a small food processor and blend until whipped and smooth. Season with salt.
  4. Use 1½ tablespoons of the olive oil and brush on bread. Season with salt and pepper. Toss remaining oil with tomatoes. Season with salt and pepper.
  5. Grill
Recipe by Cooking for Keeps at