Roasted Tomato and Ricotta Bruschetta
sliced into 1/2 inch thick slices
whole milk ricotta
Preheat oven to 400°F
Brush both sides of each baguette 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.