Ah, summertime. Hello tomatoes.
We will be eating lots of tomatoes around our household this summer, in a wide variety of recipes. Today, it’s this summery bruschetta topped with bright, roasted tomatoes and cold, creamy ricotta cheese.
Toasted baguette slices topped with a slather of dreamy, creamy ricotta and a spoonful of oven-blistered tomatoes tossed with olive oil, garlic, salt and pepper make the most simple yet luscious bruschetta dish. Top with a drizzle of thick, sweet balsamic reduction and you have yourself an easy and elegant dish. Serve as a main course with a crisp green salad or as an appetizer with a heartier main course.
Servings: 10 slices bruschetta
2 heaping cups of cherry tomatoes, halved
2 garlic cloves, minced
1/4 cup whole milk ricotta
- Preheat oven to 400°F
- Slice baguette to make 10 pieces, each about 1/2 inch thick. Brush both sides of each slice with olive oil and place on a rimmed baking sheet.
- In a mixing bowl toss tomatoes, garlic, 1 tablespoon olive oil, salt and pepper together. Spread tomato mixture out on a separate rimmed baking sheet.
- Cook tomatoes in the oven for 20 minutes. When they have 5 minutes left, add the baguette slices to the oven. Take everything out once the tomatoes are blistered and the baguette is lightly toasted.
- Assemble: Spread 1 heaping tablespoon of ricotta on each slice of toasted bread. Top with a spoonful of roasted tomatoes. Sprinkle with salt and pepper. Drizzle with balsamic reduction.