Ricotta Bruschetta with Roasted Tomatoes
These 7 ingredient, make-ahead, assemble-later Ricotta Bruschetta with Roasted Tomatoes are the perfect appetizer for your next get-together! Perfect any time of the year, these crostini use cherry tomatoes and balsamic glaze.
Ingredients
- 1 poundsweet cherry tomatoes
- 3 tablespoonsolive oil (divided)
- 4minced garlic cloves (divided)
- salt/black pepper
- 8 ouncesricotta
- 1 bunchfresh basil (divided)
- 1crusty bread loaf
- balsamic glaze
Directions
- 1
Preheat the oven to 400ºF.
- 2
In a small baking dish, combine tomatoes, 1 tablespoon olive oil, 2 minced garlic cloves and 1/4 teaspoon each salt and pepper. Bake 20 minutes or until the tomatoes have slightly burst. Refrigerate until ready to use.
- 3
In a blender or food processor, combine ricotta, 1 minced garlic clove, 1 tbsp olive oil, 1/2 cup fresh basil and 1/4 teaspoon each salt and pepper. Blend until smooth, then refrigerate until ready to use.
- 4
Slice bread in 12 1/2-inch slices. In a small bowl, whisk together 1 tbsp olive oil and 1 minced garlic clove. To each bread slice, brush both sides with garlic olive oil and sprinkle with salt and pepper. Bake at 400ºF 10-12 minutes or until toasted well.
- 5
When ready to serve, spread each cooled bread slice with 1-2 tablespoons of the the ricotta mixture, top with tomatoes (2-3 per toast), sprinkle with fresh basil, and drizzle balsamic glaze on top.