BRUSCHETTA WITH ROASTED TOMATOES
Steps:
- Remove cores from tomatoes. Cut tomatoes in half and shake out excess seeds gently. Line 2 baking sheets with parchment paper and arrange sprigs of thyme on the paper. Place tomatoes, in a single layer, cut side up, on thyme. Scatter garlic between the tomatoes. Drizzle tomatoes and herbs with olive oil and sprinkle with salt and pepper. Roast in a preheated 400F oven for 45 to 50 minutes until tomatoes are starting to brown. Spread ricotta cheese on toasted bread, top with a leaf of basil and a roasted tomato. Drizzle with extra virgin olive oil and sprinkle with sea salt.
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