Roasted Cherry Tomato Ricotta Bruschetta
Grilled garlic bread slathered with creamy ricotta and piled with sweet and juicy oven roasted tomatoes.
Servings 2 -4
- 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.