Prep 20 mins
Cook 40 mins
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.
- Heat the oven to 400 degrees.
- In a medium bowl, combine the tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss to coat evenly.
- 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.
- 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.
- During the final 10 minutes of roasting, place the bread on one of the oven racks and toast until just lightly browned.
- 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.
- 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.
Simply superb. Back in Italy in a flash.
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!
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!