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Fbe4c680 80c7 4bb4 a3ac ba8782c5b301  2016 06 28 14 22 33
Food52
Food52

Meet the summer (not)recipe our editor Kenzi could eat every day of the year: blister baby tomatoes until they pop and start to release their juices (these were done on the grill, but you can easily use the oven or stovetop). Make sure they're good and salty and in a bath of olive oil. A few cloves of garlic never hurt anyone, either. Take off the heat, let cool briefly, and dump on a pillow of ricotta. Shower with basil; serve with grilled toast.