Roasted Tomato Bruschetta

Total Time
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.

Ingredients Nutrition


  1. Heat the oven to 400 degrees.
  2. In a medium bowl, combine the tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss to coat evenly.
  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. 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. During the final 10 minutes of roasting, place the bread on one of the oven racks and toast until just lightly browned.
  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. 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.


Most Helpful

Simply superb. Back in Italy in a flash.

rosslare June 12, 2011

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!

laura.burmeister November 08, 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!

Kumquat the Cat's friend February 09, 2009

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