Oven Roasted Principe Borghese on Grilled Bread and Ricotta
- 1 lb. Principe Borghese (or Piennolo) Tomatoes
- olive oil
- 1 francese baguette
- 1/2 lb ricotta cheese
From Chef Jonathan Miller
Heat the oven to 200. Carefully dress the tomatoes in some olive oil and salt on a sheet pan and put them into the oven until completely soft and liquidy throughout. Begin tasting around 1 hour, and expect to take up to 2 hours. Cool.
Cut the bread in half lengthwise and brush the cut sides with olive oil. Grill them, cutside down, over a smoky grill until just a little charred. Flip and do the same to the other side, taking care not to let the bread burn.
Season with salt and spread with ricotta on the cut sided. Plop the tomatoes all around, then poke them gently with a knife to release the pressure. Then squish them into the cheese and bread and finish with flaky salt. Cut and serve right away.