I firmly believe there are two kinds of people in this world: those who love sweet food and those who love savory food. I am in the latter category. And when cold weather hits, a big bowl of fruit just doesn't quite cut it. This morning we awoke to ice covered roads (and rarity in Houston). On the advice of our local news anchor, we stayed in bed a bit longer than usual. It seemed the perfect opportunity to putter around the kitchen and create a warm and cozy breakfast.
Grilled Bread with Ricotta and Tomatoes
8 slices of thick country-style bread1 pint cherry tomatoes3 sprigs fresh thyme1/4 cup, plus 4 tablespoons olive oil 1/2 teaspoon kosher salt1/4 teaspoon black pepper8 ounces ricotta cheesesalt and freshly ground black pepper, to taste1 tablespoon lemon zestpinch of red pepper flakes
1. Preheat oven to 400°F. Toss cherry tomatoes with thyme and ¼ cup of oil. Place the tomatoes on a baking dish sheet large enough to fit them in a single layer. Season with salt and pepper. Roast, tossing once, until tomatoes are blistered and beginning to burst, 15-20 minutes. Let cool slightly.
2. Prepare grill (medium-high heat). Brush both sides of bread with remaining 4 tablespoons of oil and grill until lightly charred, 2 minutes per side.
3. Spread ricotta on warm toast. Top with tomatoes, salt and freshly ground black pepper, lemon zest and red pepper flakes. Serve immediately.
Photos: Ronda Carman