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Roasted Cherry Tomato Ricotta Bruschetta

September 16, 2017 by Marisa 15 Comments

Roasted Cherry Tomato Ricotta Bruschetta

Roasted Cherry Tomato Ricotta Bruschetta are perfect for days when gardens or even farmer’s markets are overflowing with bright and colorful cherry tomatoes.

Roasted Cherry Tomato Ricotta Bruschetta

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!

Roasted Cherry Tomato Ricotta Bruschetta

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!

Roasted Cherry Tomato Ricotta Bruschetta

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.

Roasted Cherry Tomato Ricotta Bruschetta

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.

Roasted Cherry Tomato Ricotta Bruschetta

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!

Buon Appetito!

Roasted Cherry Tomato Ricotta Bruschetta
Print Recipe
0 from 0 votes

Roasted Cherry Tomato Ricotta Bruschetta

Grilled garlic bread slathered with creamy ricotta and piled with sweet and juicy oven roasted tomatoes.
Course: Antipasto
Cuisine: Italian
Servings: 2 -4
Author: Marisa

Ingredients

  • 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

Instructions

  • 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.

 

 

Filed Under: Appetizers Tagged With: antipasto, appetizer, bruschetta, ricotta, tomato

Vegan Eggplant Pockets

April 29, 2016 by Marisa 29 Comments

vegan-eggplant-pockets

vegan-eggplant-pockets

These vegan eggplant pockets could not be more simple to make and will surely have you doubling the recipe because they are devoured ever so quickly. They can be served elegantly as a side dish on a bed of arugula or baby romaine leaves and they make a delicious addition to any antipasto platter. A wonderful twist on a reverse sandwich with the bread tucked in between the eggplant slices.

I am by no means an expert on vegan meals as I very much enjoy poultry, fish and occasionally beef dishes. Nor would I ever be able to give it up entirely. My daughter however, has been doing a 30 day vegan challenge and so far she is enjoying it.

My challenge was in finding a vegan cheese which would greatly resemble or mimic the sharpness of a good quality Parmesan cheese, which I have always used in this recipe. I believe, I may have burnt a hole in the floor of the organic and vegan dairy section of my favorite grocery store. That is how long I stayed rooted in the same spot, reading and rechecking the list of ingredients on the various vegan cheeses. In conclusion, there is no vegan replacement for Parmesan cheese, the king of all cheeses!

I did however come across an organic, vegan mozzarella flavored cheese, which worked beautifully in this recipe and imparted a creamy taste and texture that was simply irresistible.

vegan-eggplant-pockets

A little note to help along the way…have the stuffing ready before cutting the eggplant since the flesh quickly discolors.

vegan-eggplant-pockets

A little fun fact…bigger is not always better! Smaller eggplants are best. The full sized eggplants tend to have hard seeds and can be bitter, so do look for smooth-skinned ones and avoid any that have soft brown spots.

vegan-eggplant-pockets

These little vegan pockets also make a healthy and fun afternoon snack for all kids who come barging in with a rumbling tummy after school!

vegan-eggplant-pockets

If anyone knows of a good vegan substitution for Parmesan cheese, I would love to hear from you…simply leave me a comment!

Ciao for now!

vegan-eggplant-pockets
Print Recipe
5 from 1 vote

Vegan Eggplant Pockets

These vegan eggplant pockets make an easy and delicious side dish. They can also be served as a first coarse meal over a bed of arugula or baby romaine.
Course: Vegan
Servings: 4
Author: Marisa

Ingredients

  • 1 cup fresh breadcrumbs made without eggs
  • 1/2 cup vegan mozzarella cheese
  • 1/2 cup finely chopped tomato
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup chopped fresh Italian parsley
  • 1 clove of garlic minced
  • 1 heaping tablespoon golden raisins
  • 1 tablespoon pine nuts lightly toasted
  • 1/2 teaspoon salt I used fine sea salt
  • 1/4 teaspoon freshly ground pepper
  • 16 eggplant slices cut 1/4 inch thick

Instructions

  • Line a baking sheet with parchment paper.
  • In a medium size bowl, combine the bread crumbs, cheese, tomato, 2 tablespoons of extra-virgin olive oil, parsley, garlic, raisins, pine nuts and 1/4 teaspoon of salt and pepper. Set aside.
  • Brush both sides of the eggplant slices with the remaining extra-virgin olive oil and sprinkle both sides with the remaining salt.
  • Place half of the eggplant slices on the prepared baking sheet.
  • Spoon the bread mixture evenly over the slices and top with the remaining eggplant slices.
  • Bake in 450*F degree oven for about 20 to 30 minutes, turning once or until the slices are a light golden brown on each side.

 

Filed Under: Appetizers, Vegan, Vegetarian Tagged With: appetizer, Eggplant, pine nut, raisin, tomato, Vegan, vegetarian

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