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Roasted Cherry Tomato Bruschetta with Basil and Ricotta

Roasted Cherry Tomato Bruschetta with Basil and Ricotta

Ingredients

  • 1 loaf of good quality crusty Italian or French Bread
  • 2 cups fresh, good quality ricotta cheese
  • 1/2 cup UP EVOO - Picual, Hoji, or Koroneiki would go well here
  • 1/4 cup Tuscan Herb or Garlic Olive Oil
  • 3 cups super sweet cherry tomatoes
  • 1 cup packed fresh basil leaves
  • 3 large garlic cloves
  • 1 cup good quality sun dried tomatoes in oil, drained well
  • 2 teaspoons sea salt
  • fresh cracked pepper to taste

Preheat a grill, BBQ or oven to 425 F.

In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.

Toss the cherry tomatoes with 1/4 cup fresh UP EVOO, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.

Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup UP EVOO, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side.  Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.

Sundried tomato and basil pesto
In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb Olive Oil and process to a paste consistency.

For assembly
Spread 1 tablespoon sun-dried tomato pesto over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you're feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves.

Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of UP EVOO or infused olive oil of your choice. Serve immediately!


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