Author Notes
Although there seems to be a few steps & layers, this is simple & looks really gorgeous. The cherry tomato sauce is adapted from "Magnolia at Home" by Alyssa Torey. This recipe will make more than you need, but you will eat all of it by the spoonful! I have never served this without people wanting more. If you have a lot of cherry tomatoes, double the batch & freeze some. —we eat. happy.
Ingredients
- The Cherry Tomato Sauce
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1/2 cup
onion, finely chopped
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1/2 cup
olive oil
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2
cloves garlic, grated
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2 tablespoons
butter
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1 pint
cherry tomatoes, halved
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sea salt & cracked pepper
-
a handful of basil, torn
- Assembling
-
12
Cut1" slices of zucchini & season with sea salt & cracked pepper
-
1 cup
basil pesto (homemade or your favorite store bought variety)
-
1 cup
whole milk ricotta
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sea salt & cracked pepper
-
1/2
chili, diced
-
pinch of nutmeg
-
Parmesan
Directions
- The Cherry Tomato Sauce
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Cook onions, garlic, butter & oil in a medium stock pot over medium heat until the onions are tender-around 10 minutes. Add a pinch of salt or pepper.
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Add tomatoes to the onions & continue to cook for another 10 minutes. Throw in basil.
- Assembling
-
In a bowl combine, ricotta, salt, pepper, chili & nutmeg.
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Preheat the grill or oven broiler. Grill zucchini slices over medium high heat for approximately 5 minutes, flip.
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Using a tablespoon, place some pesto, then ricotta, then the cherry tomato sauce on the slices. Grate a little parmesan over all of them (to your taste). Grill until bubbly & a little golden on top (about 4- 5 minutes). Move to serving platter.
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