Marinated Tomato Bruschetta with Herbed Ricotta
Whether you are looking for a great snack, a delicious summer lunch or the perfect party hors d'oeuvre this balsamic marinated tomato bruschetta with herb and garlic ricotta is all you ever wanted.
Servings 4 servings
Ingredients
Marinated Tomatoes
- 1 pint grape tomatoes
- 2 tablespoon olive oil divided
- 2 vine ripened tomatoes, halved and sliced
- 1 pint mixed cherry tomatoes, quartered
- ½ cup red onion, thinly sliced
- 1 tablespoon garlic, minced
- 2 tablespoon basil, sliced
- 3` tablespoon balsamic vinegar
- 1 teaspoon sugar
- salt to taste
- pepper to taste
Herbed Ricotta
- 280 g ricotta cheese
- ½ teaspoon thyme, chopped
- ½ teaspoon rosemary, chopped
- 1 tablespoon basil, sliced
- 1 tablespoon garlic, minced
Toast
- 4 slicee gluten-free sour dough bread or whatever bread you want
- 1 tablespoon olive oil
Instructions
Marinated Tomato
- Toss the grape tomatoes with 1 tablespoon of olive oil, season with salt and pepper, and roast in a 400°f oven for 15 minutes.
- While the grape tomatoes are roasting combine the cherry and vine tomatoes in a medium mixing bowl with the garlic, herbs, remaining olive oil, balsamic vinegar, salt, pepper, and sugar. Add the roasted tomatoes, mix well. Cover the bowl and put it in the fridge for 2 hours.
Herb and Garlic Ricotta
- In a small mixing bowl, combine the ricotta with the herbs and garlic. Mix well.
- Cover the bowl with plastic wrap and set it in the fridge until you are ready to use it.
Assemble the bruschetta
- Spread the slices of bread out onto a sheet pan and drizzle with olive oil.
- Toast in a 400°f oven for 5 to 6 minutes per side.
- Remove the bread from the pan and divide the ricotta mixture evenly among the 6 slices. Spread the mixture right to the edges of the bread.
- Using a slotted spoon, top each slice of bread with the tomato mixture and serve.
- For an hors d'oeuvre, slice a baguette into thin slices, drizzle with olive oil and toast in the oven then top as directed above. This recipe should make about 48 hors d'oeuvres.