ROASTED TOMATO BRUSCHETTA
One of the easiest ways to add depth to a vegetable dish is to slowly roast the ingredients. In this case, cherry or grape tomatoes are roasted, drizzled with balsamic vinegar and heaped over ricotta-slathered bruschetta.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees.
- In a medium bowl, combine the tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss to coat evenly.
- Transfer the tomatoes, along with any oil in the bowl, to a rimmed baking sheet. Roast for 35 minutes, or until the tomatoes are lightly browned and wrinkled.
- While the tomatoes roast, in a small saucepan over medium heat, bring the balsamic vinegar to a simmer and let reduce by half. Set aside.
- During the final 10 minutes of roasting, place the bread on one of the oven racks and toast until just lightly browned.
- Remove the tomatoes and bread from the oven and let the tomatoes cool slightly. While the tomatoes cool, rub the toasted bread with the garlic.
- Slather a generous layer of ricotta on each slice of bread, then arrange the slices on a serving platter. Top each with some of the tomatoes. Sprinkle with fresh thyme, then finish with a drizzle of the reduced balsamic vinegar and remaining olive oil.
Nutrition Facts : Calories 390.4, Fat 16.1, SaturatedFat 6.4, Cholesterol 31.4, Sodium 680.9, Carbohydrate 46, Fiber 2.8, Sugar 7.6, Protein 15.5
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