Bruschetta with Caramelized Tomatoes and Ricotta

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 responses

  1. 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.

  2. Pingback: Baguette – Herbs « A Kitchen Blog

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