Ricotta and Roasted Tomato Bruschetta

Herbed Ricotta and Roasted Cherry Tomato Bruschetta is made by topping toasted baguette slices with a fresh herbed ricotta mixture and oven-roasted cherry tomatoes.

I've said it time and time again, I love appetizers.  I could eat just apps and skip dinner and dessert and I'd be totally okay with that.  This appetizer is so incredibly easy to make and full of flavor.  It's got it all...cool and creamy ricotta, fresh herbs, and sweet delicious garden fresh tomatoes all served on top of crusty bread slices drizzled with olive oil.  Can't beat it.

I love that I can use the cherry tomatoes and herbs from my garden to pull this recipe together.  I wait all year for my summer tomatoes and I get so excited to use them in recipes like this one.  I'm actually sad when summer comes to an end and I have to pay for tomatoes again.

Like seriously, legitimately sad.  If you've grown tomatoes before, I know you're with me on this one.



There's nothing like going to your garden, picking a tomato right off the vine and using it in your meal!  This year my 18-month old has been eating the cherry tomatoes off the vine faster than I can pick them!  I guess there's worse things he could be trying to eat outside, so I shouldn't complain.  ;)

Featuring the sweet tastes of summer, this really is the perfect choice for your next get-together.  You can serve it like I did pictured above, where your guests can assemble their own little bites of deliciousness!  Everyone will love it!

Herbed Ricotta & Roasted Cherry Tomato Bruschetta

   

Ingredients

• 2 cups ricotta cheese
• 2 tbsps fresh herbs, chopped (thyme, oregano, rosemary, parsley, chives, or any combination you like!)
• 1 pint cherry tomatoes
• 1 tsp brown sugar
• kosher salt and black pepper
• olive oil
• 1 baguette, sliced and toasted

Instructions

1. Preheat oven to 450 degrees.  Drizzle cherry tomatoes with olive oil and sprinkle with salt, pepper and brown sugar.  Roast in the preheated oven for around 10 minutes, or when the tomatoes start to wrinkle and burst.
2. In a small bowl, stir together the ricotta and herbs.  Season with salt and pepper.
3. Drizzle toasted bread slices with olive oil, spread with herb ricotta and top with roasted tomatoes.

Notes

• It would be amazing to add some fresh garlic cloves to the tomatoes before roasting.  Yum!  Or, if you like a little kick, try adding a little sprinkle of crushed red pepper.
• Forgive the quality of my bruschetta photos!  I know they're not the best.  They were shot on the fly during a party!
• Source: Adapted from Martha Stewart