Ingredients
-
2
-
3
-
1
-
1/4
-
1/2
-
6
-
2
-
1 1/2
-
1
-
-
-
-
-
-
Directions
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 , Simply superb Back in Italy in a flash , YUMMY!! I personalized this by only using a little oil and I added sliced red onion and artichoke hearts to the roasting pan I also put halved kalamata olives on with the thyme and used Chevrie goat cheese spread instead of ricotta I am making this again today with fat free feta and basil instead Thanks for sharing!
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Steps
|
1
Done
|
Heat the Oven to 400 Degrees. |
|
2
Done
|
in a Medium Bowl, Combine the Tomatoes, 2 Tablespoons of the Olive Oil, Salt and Pepper. Toss to Coat Evenly. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
During the Final 10 Minutes of Roasting, Place the Bread on One of the Oven Racks and Toast Until Just Lightly Browned. |
|
6
Done
|
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. |
|
7
Done
|
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. |
