Heirloom Tomato Salad with Ricotta Cream

Yeild: 6 Servings
Cal 168, Fat 4.9g, Protein 7.6g, Carb 26.7g, Fiber 3.7g

Ingredients:

6 slices bread (example: BB sour dough, or Olive oil Bread)
olive oil or cooking spray
1 garlic clove
1/2 cup ricotta cheese
1/2 cup sour cream or silken tofu
2 Tabl of water (if using Tofu)
2 Tabl fresh lemon juice (if using Tofu)
1 garlic clove minced
6 medium tomatoes, cut 1/3 in thick
1/4 cup basil cut into chiffonade(thin ribbons)
1 tsp fresh ground pepper

Directions:

Heat a pan or grill or grill pan. Brush or spray oil on the bread, grill 2 min on each side until toasty and light brown. Remove from the grill. Cut a clove of garlic in half and rub the cut side of the garlic on each side of the bread. Set bread aside. Combine riccota, and sour cream and blend until smooth. If using tofu combine riccota, tofu, water and lemon juice and belnd in a food processor until smooth. Place bread on plate and place an even amounth of tomatoes on the bread. Place the cream mixture on top of the tomatoes and garnish with basil and fresh cracked pepper.