Roasted Cherry Tomato Bruschetta

Kevin Hunter Marple

To serve four.

1 ½ Cups Cherry Tomatoes-split in half
3 Tbsp. Extra Virgin Olive Oil
4 Country Bread Slices-sliced about ½” thick
¼ Cup Extra Virgin Olive Oil
2 Garlic Cloves-peeled, sliced in half lengthwise
½ Cup Ricotta Cheese
8 Basil Leaves-cut into chiffonade, or torn into pieces
Salt and Black Pepper to taste

Preheat oven to 400°f. Toss the cherry tomatoes with the first measure of olive oil, season lightly with salt and pepper and lay out in a single layer on a cookie sheet. Roast in the oven for about 20 minutes or until the tomatoes shink and some of the water is removed. Let cool, reserve for the bruschetta.

Brush both sides of the bread slices with the olive oil. Season the top side with salt and black pepper. Bake in the oven until light golden and moderately crisp. When out of the oven rub each bread slice with the cut side of the garlic clove halves back and fourth so the garlic melts into the bread.

Spread each bread slice with some of the ricotta cheese, sprinkle with the basil. Season to taste with salt and pepper. Top the cheese with a spoonful of the roasted tomatoes. Enjoy!

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