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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