4 slices of bread that you love
2 tablespoons unsalted butter with a dash of olive oil
1/2 cup part-skim ricotta cheese
2 tablespoons chopped fresh basil
salt and pepper to taste
one 14-ounce can cherry tomatoes (you’ll have extra tomatoes left over)
1/2 cup shredded mozzarella cheese
extra salt and pepper for seasoning
Lay out bread slices.
In a medium skillet or nonstick pan, melt butter over medium-low heat.
In a small bowl stir together ricotta, basil, salt and pepper.
Top each slice of bread with a bit of mozzarella cheese. Top two of the bread slices with a few smashed cherry tomatoes. Sprinkle with a bit of salt and pepper. On the remaining two slices of bread, dollop and spread the ricotta cheese.
Combine the sandwich halves and place in the warmed skillet. Grill on each side until golden. Remove from the pan and
allow to rest for 3 minutes before slicing in half and serving. Dang that’s good!
