Grilled Ricotta Sandwiches and Cold Tomato Soup

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Photo by Squire Fox
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 482 calories
    • Fat 23 g
    • Sat Fat 7 g
    • Cholesterol 29 mg
    • Sodium 699 mg
    • Protein 16 g
    • Carbohydrate 51 g
    • Sugar 12 g
    • Fiber 7 g
    • Iron 4 mg
    • Calcium 224 mg

Puree the tomatoes, onion, and garlic in a blender until smooth. Add the vinegar, 2 tablespoons of the oil, and ½ teaspoon each salt and pepper and pulse to combine.

Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.

Top 4 slices of the bread, dividing evenly, with the ricotta, herbs, and ½ teaspoon pepper. Sandwich with the remaining slices of bread. Drizzle the tops and bottoms of the sandwiches, dividing evenly, with the remaining 2 tablespoons of oil.

Ingredients

  1. Check 2 pounds tomatoes, coarsely chopped
  2. Check 1/2 small red onion, coarsely chopped
  3. Check 1 clove garlic
  4. Check 2 teaspoons red wine vinegar
  5. Check 1/4 cup olive oil, plus more for the grill
  6. Check kosher salt and black pepper
  7. Check 8 slices country bread
  8. Check 8 ounces fresh ricotta
  9. Check 1 tablespoon chopped fresh herbs (such as chives, oregano, or tarragon)

Directions

  1. Puree the tomatoes, onion, and garlic in a blender until smooth. Add the vinegar, 2 tablespoons of the oil, and ½ teaspoon each salt and pepper and pulse to combine.
  2. Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  3. Top 4 slices of the bread, dividing evenly, with the ricotta, herbs, and ½ teaspoon pepper. Sandwich with the remaining slices of bread. Drizzle the tops and bottoms of the sandwiches, dividing evenly, with the remaining 2 tablespoons of oil.
  4. Grill until the bread is toasted and the cheese is warm, 2 to 3 minutes per side. Serve with the tomato soup.