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
• ½ cup Extra Virgin Olive Oil (EVOO) - Picual, Hojiblanca, or Koroneiki would go well here
• ¼ cup Tuscan Herb Olive Oil 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
INSTRUCTIONS
1 Preheat a grill, BBQ or oven to 425 F.
2 In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.
3 Toss the cherry tomatoes with ¼ cup 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.
4 Slice the bread into 1" thick slices, drizzle the slices with ¼ cup 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.
Sun Dried Tomato and Basil Pesto
In the bowl of a food processor or blender, add the sundried tomatoes, ½ cup basil, 1 garlic clove, ¼ cup Tuscan Herb Olive Oil and process to a paste consistency.
For Assembly
Spread 1 tablespoon sun dried tomato pesto over one side of 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 Olive and Then Some EVOO or Tuscan Herb olive oil.. Serve immediately!
*This recipe can be simplified by using store bought toasted baguette and ready made pesto. I prefer homemade pesto, but this recipe is too beautiful and delicious to skip because you are short on time!!