Courtesy of leafandgrain.com
Stunning, yet super-simple appetizer. Your guests will devour them. I call for 5 different colors here, but just yellow, orange and red will still be beautiful. Don’t be concerned about the green tomatoes – there are lovely heirloom varieties that are ripe when green (such as the Green Zebra shown in the photos accompanying this recipe) — should be easily found at a well-vendored farmers’ market. Their flavors are usually bright, sweet, and lightly tomatoey. The yellow tomato, by the way, is a Yellow Pineapple, which has red streaks throughout — it’s a beaut. (In case you’re curious, the other tomatoes used here are Jaune Flamme (orange), Costoluto Genovese (red), and Black Krim (purple).)
- 1 French or multigrain baguette, sliced in half lengthwise
- olive oil, for brushing
- 1-2 large garlic cloves, split in half
- 1/2 cup ricotta cheese (homemade is best)
- 8-10 fresh basil leaves, chopped
- 5 large heirloom tomatoes, one in each color of green, yellow, orange, red, pink/purple/dark red, sliced thinly and evenly
- flaky sea salt (like Maldons) and freshly ground black pepper
- Brush the cut sides of the baguette very lightly with olive oil. Toast on the grill or under the broiler until lightly golden, and remove from heat. Rub the garlic clove halves on the cut sides of the bread.
- Stir the ricotta until smooth and creamy, then fold in the chopped basil. Spread over each baguette half, edge to edge.
- Starting with the green tomatoes, shingle the tomato slices neatly on each baguette half, followed by yellow slices, then orange, red and pink/purple/dark red.
- Sprinkle liberally with salt and pepper. Finish with a drizzle of olive oil, if desired.
- Slice each baguette into 2″ wide pieces with a sharp, serrated knife, or if you’re feeling extra fancy, into triangles (cut into the baguette on a diagonal in one direction, then again in another to form a triangular piece. Continue down the loaf with the same alternating cuts).