Roasted Cherry Tomato Ricotta Bruschetta are perfect for days when gardens or even farmer’s markets are overflowing with bright and colorful cherry tomatoes.
They are little pearly jewels of a thriving garden, lovingly tended by caring hands. Every time I come across them they evoke many memories of my little ones, gleefully gorging on cherry tomatoes in their nonno’s garden.
These little bite sized fruit are so versatile and should really be a staple ingredient in every kitchen. Thankfully they’re available year round, complimenting many dishes with their exquisite miniature shape and various bright colors.
While wonderful when eaten fresh plucked straight off their vine, when roasted, their natural concentrated sweetness is enhanced which adds a whole other level of goodness to a dish!
Not much fuss is required to draw out their natural sweetness. Usually a light drizzle of olive oil with some fine sea salt, freshly cracked black pepper and your favorite herb tossed with smashed plump garlic cloves will do the trick! You will so enjoy the aromas permeating your kitchen once their roasted.
At this point there is really so much more you can do with them, such as tossing the roasted tomatoes over some cooked pasted or even using them as a pizza topping. Or try roasting and then freezing large batches to add a little bit of summer to your Fall or Winter soups.
Oh! The Possibilities!
However, we are technically still in the lazy days of summer stage and so I’ve kept it simple for you.
I’ve grilled a half sized ciabatta bread, perfumed it by rubbing a clove of garlic over the slices. I then slathered some creamy ricotta cheese and crowned the breads with the oven roasted cherry tomatoes. It’s so easy and yummy that you’ll be hard pressed not to share with family!
You can cut each ciabatta slice in wedges and serve as appetizers with a first course meal but I could probably snack on these all day long.
Although these oven roasted tomato slices are fabulous on their own, you can elevate the taste by drizzling some good quality extra virgin olive oil over the slices.
Alternately, you can sprinkle the best balsamic vinegar you can afford over these delectable slices. Or better yet, top with a small splash of balsamic reduction for a special appeal! Remember though, a little goes a long way!
- 1 pound cherry tomatoes
- 4 cloves of garlic, peeled and smashed
- salt to your taste (I used fine sea salt)
- freshly cracked black pepper
- 2 tablespoons olive oil plus 1 tablespoon for brushing on the bread
- 3 large springs of fresh oregano (plus 1 teaspoon for garnishing)
- 1 demi ciabatta bread (sliced in half, vertically)
- 1 cup ricotta cheese
- Preheat oven to 375 degrees F.
- Line a large cookie sheet with parchment paper and set aside.
- In a medium sized bowl, toss together the cherry tomatoes with smashed garlic, salt, pepper and olive oil.
- Spread the cherry tomato mixture onto the prepared cookie sheet.
- Nestle the sprigs of oregano between the cherry tomatoes.
- Bake in preheated oven for 30 to 35 minutes.
- Meanwhile, brush 1 tablespoon of olive oil over the sliced ciabatta bread.
- Preheat a grill pan and place the bread cut side down onto the pan and toast till there are deep golden brown grill marks.
- Rub a garlic clove over the sliced grilled bread.
- Divide the ricotta onto the 2 slices of bread while spreading evenly.
- Top with the roasted cherry tomatoes and garnish with some fresh oregano.
- Drizzle some good quality extra virgin olive oil over the bruschetta then slice into wedges and serve.
- Alternately, you can drizzle a good quality balsamic vinegar or a balsamic reduction over the bruschetta slices.