Roasted cherry tomatoes…kind of contradictory isn’t it? Cherry tomatoes are at their peak, perfectly sweet and juicy, in the summer but who wants to turn on their oven for roasting them when it’s 90 degrees outside? Well, I think when it comes to cherry tomatoes, it’s totally worth it. I came across a recipe for a tomato bruschetta that I was excited to make. But when I sat down and read the directions (something I should have learned to do a long time ago), I realized that the whole recipe required a grill (which I don’t have) and that my handy grill pan just wouldn’t do. But since I already had the ingredients, I was determined. So I improvised. The result is this Roasted Cherry Tomato and Ricotta Bruschetta.
Sweet cherry tomatoes are roasted in an oven with nothing but a little olive oil before topping toasted baguette slices and creamy ricotta cheese. A little sprinkle of salt, pepper and basil tops this tasty appetizer which satisfies those summer taste buds. The tomatoes pop with sweetness and blend so well with the creamy ricotta. And who doesn’t like basil on top of tomatoes? On toasted bread? I can’t even.
Roasted Cherry Tomato and Ricotta Bruschetta (makes 15 appetizers)
Adapted from Caramelized Tomato Bruschetta
- 15 baguette slices (slice the rest and freeze for later!)
- 2 tablespoons olive oil, separated
- 1 pint cherry tomatoes
- 1/2 cup part-skim ricotta cheese
- 1/4 cup basil
- 1/4 teaspoon each salt and pepper
Preheat the oven to 400°F. On a sheet pan, toss tomatoes with 1 T. olive oil until tomatoes are lightly coated. Roast in the oven for 25 minutes, tossing once halfway through. Set aside.
Preheat broiler. Lay baguette slices on a baking sheet and brush each slice with remaining 1 T. olive oil. Place under the broiler for 5 minutes or until golden brown.
Top slice with about 1 tablespoon of ricotta cheese. Spread tomatoes evenly across all slices (about 1 or 2 tomatoes on each, depending on size). Top each piece with a basil leaf. Sprinkle with salt and pepper, to taste.