Roasted cherry tomato bruschetta with basil & ricotta
For this recipe you will need the following:
loaf of good quality crusty Italian or French Bread.
2 cups fresh, good quality ricotta cheese
1/2 cup Ultra-premium EVOO - Picual, Hojiblanca, or Koroneiki would go well here.
1/4 cup Tuscan Herb or Garlic Olive Oil
3 cups 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.
Preheat a grill, BBQ or oven to 425 F.
In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.
Toss the cherry tomatoes with 1/4 cup fresh UP 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.
Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup UP 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.
Sundried tomato and basil pesto In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb Olive Oil and process to a paste consistency.
For assembly
Spread 1 tablespoon sundried tomato pesto over over one side of the 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 UP EVOO or infused olive oil of your choice.
Our Garlic Olive Oil is made with Certified Ultra Premium Extra Virgin Olive Oil. It’s the garlic lover’s delight! This hearty, healthy olive oil is redolent with the pungent flavour of fresh garlic. Its versatility knows no bounds. Use for sautéing, roasting, grilling, drizzling on salads, vegetables, in marinades, with poultry, seafood, pork, dressings, and baked foods. Particularly delightful as a replacement for butter over pasta, baked potatoes, rice or mashed potatoes. Try drizzling on steaks before grilling, or simply for bread dipping with herbs. Pairs well with Fig, Traditional, Neapolitan Herb Dark Balsamic.
All Natural
No artificial flavours, colours or additional ingredients