Roasted Cherry Tomato Ricotta Bruschetta
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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.