1 loaf (about 12 oz) ciabatta, sliced ½” thick
½ C olive oil
2 apples, cored and cut into thin matchsticks
8 radishes, thinly sliced
1 lemon, juiced, plus half the peel, sliced into thin strips
Salt and pepper
3 C fresh ricotta
¼ C flat-leaf parsley leaves
- Preheat a grill or grill pan to medium-high heat. Brush the ciabatta slices on both sides with ¼ C olive oil. Grill, turning once, until golden-brown and grill marks appear, 6-8 minutes.
- Meanwhile, in a large bowl, toss together the apples, radishes, lemon juice, lemon peel and 2 Tbsp olive oil. Season with salt and pepper.
- In a small bowl, combine the ricotta with the remaining 2 Tbsp. olive oil; season with salt and pepper. Spread the ricotta mixture on the grilled bread, top with the apple-radish mixture and garnish with the parsley.
Everyday with Rachel Ray, October 2012
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