Yield: 10 portions
Baked Ricott a Cheese
1½ pounds whole-milk ricotta cheese
¼ cup extra-virgin olive oil
Coarse-ground black pepper as needed
Sherry Shallot Vinaigrette
1 tablespoon sherry vinegar
2 teaspoons red wine vinegar
2 teaspoons balsamic vinegar
Salt to taste
3 tablespoons finely diced shallots
½ cup pure olive oil
¼ cup extra-virgin olive oil
Cherry Tomato Salad
2 pints assorted cherry and currant
tomatoes
Salt to taste
Fresh-ground black pepper to taste
¼ cup basil leaves
Tapenade
1 cup Niçoise olives
1 garlic clove
Salt as needed
4 oil-packed anchovies
1½ tablespoons capers, rinsed and coarsely
chopped
¼ cup extra-virgin olive oil
2 teaspoons fresh lemon juice
8 ¼-inch-thick slices rustic or levain bread
Pure olive oil as needed
1. Preheat the oven to 450 degrees. In a bowl, combine the ricotta cheese with 2 tablespoons of the olive oil. Place the mixture into an oval gratin dish that has been greased with olive oil. Smooth the top and drizzle with the remaining olive oil. Grind black pepper over the top. Bake on a foil-lined sheet pan until the cheese is heated through and a goldenbrown crust forms on top. (If the cheese is heated before the crust starts to form, you can finish it under the broiler.) Cool at room temperature, about 25 minutes.
2. In the interim, prepare the sherry shallot vinaigrette: Mix the vinegars and salt; add the shallots and soak for 30 minutes. Whisk in the olive oils. Taste and adjust with additional vinegar, oil, or salt. Reserve.
3. For the cherry tomato salad: Slice the cherry and currant tomatoes in half and mix with the vinaigrette one hour before serving. Season with salt and pepper. Combine in a bowl with a wooden spoon, working gently so as not to bruise the tomatoes.
4. Prepare the tapenade: Remove the pits from the olives. Make a garlic paste by slicing the garlic clove thin, sprinkling with salt, and using the flat of your knife to mash the garlic into a fine paste. Place the anchovies, garlic paste, and capers in the bowl of a food processor. Process until almost smooth. Add the olives and pulse until finely chopped and spreadable but not pasty. Transfer the mixture to another bowl and stir in the olive oil and fresh lemon juice. Taste and adjust the seasoning. Set aside.
5. Brush the bread slices lightly with olive oil. Cut each slice into three triangular pieces with two diagonal cuts. Grill the slices over low heat on a grill, griddle, or grill pan until crispy; or toast them in a 400-degree oven, flipping once, until browned. When they’re cool enough to handle, spread the tapenade on the croutons.
6. Just before serving, chiffonade the basil, and use it to garnish the salad. Serve with the baked ricotta and the tapenade croutons.