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    You are in: Home / Recipes / Roasted Tomato Bruschetta Recipe
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    Roasted Tomato Bruschetta

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    LilPinkieJ's Note:

    One of the easiest ways to add depth to a vegetable dish is to slowly roast the ingredients. In this case, cherry or grape tomatoes are roasted, drizzled with balsamic vinegar and heaped over ricotta-slathered bruschetta.

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    Units: US | Metric


    1. 1
      Heat the oven to 400 degrees.
    2. 2
      In a medium bowl, combine the tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss to coat evenly.
    3. 3
      Transfer the tomatoes, along with any oil in the bowl, to a rimmed baking sheet. Roast for 35 minutes, or until the tomatoes are lightly browned and wrinkled.
    4. 4
      While the tomatoes roast, in a small saucepan over medium heat, bring the balsamic vinegar to a simmer and let reduce by half. Set aside.
    5. 5
      During the final 10 minutes of roasting, place the bread on one of the oven racks and toast until just lightly browned.
    6. 6
      Remove the tomatoes and bread from the oven and let the tomatoes cool slightly. While the tomatoes cool, rub the toasted bread with the garlic.
    7. 7
      Slather a generous layer of ricotta on each slice of bread, then arrange the slices on a serving platter. Top each with some of the tomatoes. Sprinkle with fresh thyme, then finish with a drizzle of the reduced balsamic vinegar and remaining olive oil.

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    Ratings & Reviews:

    • on June 12, 2011


      Simply superb. Back in Italy in a flash.

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    • on November 08, 2009


      YUMMY!! I personalized this by only using a little oil and I added sliced red onion and artichoke hearts to the roasting pan. I also put halved kalamata olives on with the thyme and used Chevrie goat cheese spread instead of ricotta. I am making this again today with fat free feta and basil instead. Thanks for sharing!

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    • on February 09, 2009


      Okay, I've a weakness for bruschetta, and this certainly didn't disappoint me. The ricotta cheese and reducing the vinegar were great ideas. The vinegar gave it a bite offset in part by the cheese. Since I already had some fresh basil, I used that instead of the thyme. Also I used only a bit of oil and reduced fat ricotta. I'll have to try this again with thyme, thanks a million!

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    Nutritional Facts for Roasted Tomato Bruschetta

    Serving Size: 1 (255 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 390.3
    Calories from Fat 145
    Total Fat 16.1 g
    Saturated Fat 6.3 g
    Cholesterol 31.3 mg
    Sodium 680.8 mg
    Total Carbohydrate 45.9 g
    Dietary Fiber 2.8 g
    Sugars 7.6 g
    Protein 15.5 g

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