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Fried-Bread Panzanella with Ricotta and Herbs
Ingredients
  • 6 oz. fresh ricotta, preferably sheep’s milk
  • 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
  • Flaky sea salt
  • Freshly ground black pepper
  • 2 large heirloom tomatoes, cut into 1½" pieces
  • ½ small shallot, finely chopped
  • ½ small garlic clove, finely grated
  • ½ cup basil leaves
  • ¼ cup parsley leaves with tender stems
  • 1 Tbsp. red wine vinegar
  • 2 1"-thick slices sourdough bread
Steps
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