Stacked Heirloom Tomato Salad With Ricotta Salata Cream
|Bread slices||6 Ounce (6 Slices, 1 Ounce Each, Country Peasant)|
|Garlic||1 Clove (5 gm), halved|
|Crumbled salata ricotta cheese||2 Ounce (1/2 Cup)|
|Low fat silken tofu||4 Ounce (1/2 Cup)|
|Fresh lemon juice||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Tomatoes||3 1⁄4 Pound, cut into 1/3-inch-thick slices (6 Medium Ones)|
|Thinly sliced fresh basil||1⁄4 Cup (4 tbs)|
|Coarsely ground black pepper||1 Teaspoon|
1. Prepare grill or grill pan.
2. Place bread on grill rack or grill pan coated with cooking spray, grill 2 minutes on each side or until lightly browned. Remove from grill. Rub cut sides of halved garlic clove over one side of each bread slice. Set aside.
3. Combine cheese, tofu, 2 tablespoons water, juice, and minced garlic in a blender, process until smooth.
4. Place one bread slice on each of 6 plates, divide tomato slices evenly among servings. Spoon about 1 tablespoon cheese mixture on each serving, sprinkle evenly with basil and pepper.