Melted Grape Tomato Bruschetta With Ricotta
Summer success in a garlic-rubbed toast piled with summer's sweetest tomatoes.
Servings: 4 to 6 toasts
Ingredients
- 2 pints Sungold or grape tomatoes, or a combo
- 4 tablespoons extra-virgin olive oil, divided
- kosher salt and fresh-cracked black pepper
- 6 tablespoons fresh ricotta, warmed to room temperature
- 4 to 6 thick slices crusty bread, such as Italian bread or levain
- 2 cloves garlic, peeled and halved
- 1 sprig fresh thyme or fresh basil leaves
- aged balsamic syrup to finish, optional
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet.
- Toss the tomatoes in two tablespoons of olive oil. Add a generous couple pinches of salt and a few twists of fresh black pepper.
- Roast the tomatoes for 40 to 45 minutes, turning once halfway, until they are very soft and slightly blistered. Remove from oven and let cool to warm room temperature.
- Toast the bread and then generously brush with olive oil, or generously brush the bread with olive oil and then grill it in a pan over medium heat until lightly browned.
- Using the halved garlic cloves, rub the open side of the halved garlic over the toasted or grilled bread. Sprinkle with a little salt and pepper.
- Spread a tablespoon or so of ricotta over each toast. Pile on some grape tomatoes. Add a few thyme or torn basil leaves, an additional sprinkle of salt and fresh pepper (if needed), and drizzle with a little more olive oil, and some aged balsamic vinegar if you have it. Serve immediately.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
