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Broiled Ricotta with Olives and Sun-Dried-Tomato Relish

Food & Wine
  • minutes
  • Serves 4

INGREDIENTS

2 tsp

Flat-leaf parsley

1

Garlic clove

1/2 tsp

Lemon, zest

1 tsp

Oregano

2 tsp

Shallot

1/2 cup

Sun-dried tomatoes, oil-packed

1/4 cup

Italian black olives, pitted oil-cured

1/4 tsp

Red pepper

1

Salt

2 tbsp

Olive oil, extra-virgin

1 tsp

Red wine vinegar

12

slices Peasant or ciabatta bread

2 cups

Ricotta, Creamy