Bruschetta with Caramelized Tomatoes and Ricotta

 

tomato crostini

No need to stop serving Bruschetta just because vine-ripened tomatoes are going out of season.  These slow roasted cherry tomatoes are a burst of concentrated sweetness that, when combined with creamy ricotta and a slice of crispy/chewy bread, make for a memorable cocktail hour.  (or pair with a nice salad for a light lunch) Adapted from Rustic Italian, by Domenica Marchetti

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1/4 cup extra virgin olive oil

2 cloves of garlic, minced

1 tablespoon fennel seeds, crushed

freshly ground black pepper and fine sea salt

1 1/2 pounds cherry tomatoes, halved

12 slices crusty country bread cut in to 1/2 inch slices (I used ciabatta)

extra virgin olive oil for brushing

8 ounces fresh sheep’s milk ricotta or well-drained cows milk ricotta (at room temperature for serving)

In a small bowl, stir together the olive oil, garlic, fennel seeds, and a generous grinding of pepper.  Set aside and let stand for a bout 30 minutes.

Preheat the over to 300 degrees.  Arrange the tomatoes, cut side up, on a rimmed baking sheet.  Spoon the olive oil mixture over the tomatoes and sprinkle with 1/2 teaspoon salt.  Bake until tomatoes are partially shriveled and browned in spots but still juicy, could take up to 1 1/2 hours (depending on size of tomatoes).  Transfer to a bowl, tkaing care to scrape any juices and browned bits from the baking sheet into the bowl.

To make the bruschetta, position a broiler pan 4 inches below the heat source and preheat the broiler.  Arrange the bread slices on a large baking sheet and brush the tops with olive oil.  Slip under the broiler and broil until the edges are lightly browned and the tops are golden, just 1-2 minutes.

Spread with a heaping tablespoon of the ricotta on each slice and top each with caramelized tomatoes.  Taste and sprinkle with additional black pepper and/or salt if necessary.  Serves 6

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5 Comments

  • Reply
    Brigid
    September 30, 2012 at 8:03 pm

    Yum! Thanks for this recipe! It’s amazing how roasting average tomatoes (even canned ones) transforms the flavor! This would also be yummy with chevre in place of ricotta.

  • Reply
    4akitchenblog
    January 14, 2013 at 12:50 am

    i want to make this caramelized tomatoes and eat with my baguettes!!! Thank you for sharing the recipe 🙂

    • Reply
      therightrecipe
      January 15, 2013 at 10:24 pm

      Your baguettes are gorgeous! I’m actually inspired to try to make my own.

  • Reply
    Baguette – Herbs « A Kitchen Blog
    January 14, 2013 at 9:32 pm

    […] I got inspiration from therightrecipe’s this post. […]

  • Reply
    4akitchenblog
    January 15, 2013 at 11:02 pm

    Thank you for your kind words! Wow, i am so happy to hear that.
    I would use fresh herbs for this baguette next time and definitely have the cherry tomatoes before baking bread!

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