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September 11, 2013 | Everything Else, Wine Wednesday |

#WineWednesday - Pinot Gris & Heirloom Tomato & Ricotta Crostini

This past weekend I had guests in town and we decided to go to my new favorite Portland restaurant, Ava Genes. They specialize in showing off fresh produce and even the pickiest person at our table was blown away by the food. One of our favorite dishes of the night was roasted heirloom tomatoes on a ricotta crostini, which made me excited to try it out at home with the tomatoes that our on the vine at my house. 

After the few days of cooled down weather we had in the Valley, the sun has perked back up and I will be enjoying this outside on the deck with a chilled glass of Pinot Gris and some kebabs. 

Tweet us @montinore to share how you are celebrating #winewednesday.
 


Heirloom Tomato Crostini

There is few things in life better than a thick slice of bread topped with olive oil and the in-season vegetables of the moment. Although the tomatoes I have growing are on the larger side, this also works wonderfully with cherry tomatoes and keeping them whole and roasted. 

Serves 4

4 cups assorted tomatoes
¼ cup extra-virgin olive oil, plus more for drizzling
¼ teaspoon kosher salt, plus more to taste
Four ¾-inch-thick slices country-style bread
1 fat garlic clove
¼ cup fresh ricotta
Freshly cracked black pepper
8 basil leaves
Flaky sea salt, such as Maldon

With a rack in the middle, preheat the oven to 250°F. Toss the tomatoes with the olive oil and salt. Spread out on a small baking sheet; the tomatoes should just fit on the baking sheet, without crowding. Roast for 2 hours.

Cool the tomatoes completely on the baking sheet, then transfer, along with the oil from the pan, into a bowl.

Preheat the broiler. Drizzle one side of the bread slices with olive oil. Toast, oil side up, until golden and crisp, 1 to 2 minutes. Rub the toasted side of the bread with the garlic.

Put the ricotta in a small bowl and season generously with salt and pepper. Spread 1 tablespoon of the ricotta on each toast. Lay 2 basil leaves on each one. Cut the tomatoes into quarters, if necessary. Mound the tomatoes on the toasts. Season with sea salt and lots of pepper. Drizzle each toast with about 1 teaspoon of the roasted tomato oil and serve.

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