Ricotta & Roasted Tomato Bruschetta

Simple flavors make up this incredibly tasty Bruschetta

AuthorSara Bojarski Prep Time: 0:05:00
Cook Time: 2:00:00
Total Time: 2:05:00
Serving Size: About 1 Loaf of Italian Bread Ingredients
  • 1 Italian Baguette
  • 1 1/2 Cups Ricotta Cheese
  • 1 tsps Honey
  • 1 1/2 Cups Cherry Tomatoes
  • 6 Sprigs Thyme
  • Salt
  • Sugar
  • Extra Virgin Olive Oil
  • chiffonade Basil (optional)
  • Preheat your oven to 325 degrees. Slice all your cherry tomatoes in half lengthwise with a serrated knife. Spread out the tomatoes, flesh side up on a baking sheet lined with a silpat or tin foil. Coat in Olive Oil, salt, and a little sugar. Top with about 5 Sprigs of thyme. Roast for about 2 hours until slightly crispy. Allow to cool.
  • Meanwhile mix together your Ricotta, Honey and a pinch of salt. Cut your baguette into 1/4" thick slices (toast if you'd like).
  • To assemble, spread a layer of Ricotta/Honey on top of the baguette, top with 2-3 tomato halves, and sprinkle a little Maldon Salt on top. Optional: Drizzle some Olive Oil on top and/or Chiffonade some fresh basil and add that on top for color and brightness.