Roasted Tomato Bruschetta with Ricotta
Roasted tomato bruschetta is a wonderfully simple summer dish. Start enjoying the beautiful weather with this easy appertizer now.
Servings: 4 as an appetizer
- 2 pints cherry or grape tomatoes, halved lengthwise
- 1 ½ tablespoons extra-virgin olive oil, plus extra for drizzling over bread
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 1 baguette cut into ½ inch slices
- 1 cup fresh ricotta (8 ounces)
- 20 basil leaves, thinly sliced
Roast the Tomatoes: Preheat the oven to 300°. In a large bowl, toss the tomatoes with the olive oil, salt and pepper. Spread the tomatoes out on a large baking sheet. Roast, stirring every 15 minutes, until tomatoes become shriveled and golden, about an hour and a half. (These can be made up to a couple days in advance and stored in the refrigerator. Allow to come to room temperature before assembling the bruschetta.)
Toast the bread: Preheat the broiler. Spread out the baguette slices on a baking sheet and brush or drizzle the top of each slice with olive oil. Broil for about 30 seconds, just until the edges become golden brown.
Assemble the bruschetta: Top each baguette slice with ricotta and a few of the slow-roasted tomatoes. Scatter basil leaves over the top. Serve immediately.