Heat Grill to medium. Cut 18 thin slices from bagette, each 3 to 4 in long. Save remaining bread for another use. Set slices on grill and brush with 1 tablespoon olive oil. Grill bread with lid down for 1 to 3 minutes turning once. Transfer to a platter.
Heat a cast iron skillet on grill with lid closed until water dances in skillet about 8 to 10 minutes. Add 1 1/2 Tablespoon olive oil spread with a heat proof brush. Pour tomato havles into pan quickly turn with tongs so they are upside down. Sprinkle with pepper. Cook with lid down until jucies evaporate, and tomatoes are blackened on cut side, about 10 to 15 minutes. Gentley loosen and transfer to a bowl.
Spoon ricotta into a bowl and drizzle with reamining 1/2 Tablespoon oil. Put basil in another bowl. Set all out and let people build thier own bruchetta.
|
Low Cal Diner All Rights Reserved.