Roasted Tomato Bruschetta with Ricotta Creme

My rule of cooking is: less is more. Most of the time, basic ingredients make the best dishes. This appetizer only takes minutes and is perfect to impress your friends or just try something new. I love this flavourful version of the traditional Bruschetta, especially in the summer with a glass of wine on the patio.

Serves:
2
Prep Time:
15
Cook Time:
15
Total Time:
30
Tools Needed:
Knife
Fork
Spoon
Cutting Board
Pan
Baking sheet
Two bowls
Oven mitts
Blender
Roasted Tomato Bruschetta with Ricotta Creme

Ingredients

ROASTED TOMATOES
20 small sweet cherry tomatoes
2 garlic cloves (roughly chopped)
1/4 cup fresh oregano
2 tablespoons extra virgin olive oil
Salt
Pepper

PESTO
2 cups fresh basil
2 garlic cloves (minced)
1/4 cup pine nuts
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese (freshly grated)
4 tablespoons lemon juice (freshly squeezed)
Salt
Pepper

RICOTTA CREME
2 tablespoons Ricotta cheese
4 Bocconcini balls (medium sized)
Salt
Pepper

BREAD
“Homemade Bread” recipe coming soon!

Method

TOMATOES
1. Pre-heat oven at 400° F / 200° C
2. Spread tomatoes on sheet and sprinkle with olive oil, chopped garlic, oregano, salt, pepper
3. Bake in oven for 15 minutes until tomatoes soften

PESTO
1. Mix garlic and pine nuts in blender
2. Add basil leaves, lemon juice and olive oil and mix again until smooth
3. Add Parmesan cheese, salt and pepper and mix again until smooth

RICOTTA CREME
1. Crush Bocconcini balls with a fork until creamy
2. Add Ricotta cheese and mix well
3. Season with salt and pepper

BREAD
1. Cut bread into thick slices
2. Heat 4 tablespoons of olive oil in pan over medium heat and fry slices until brown

PUTTING IT ALL TOGETHER
1. Rub garlic clove and sprinkle some olive oil on bread
2. Spread thin lawyer of pesto on bread
3. Spread lots of Ricotta Creme on top
4. Put 4 tomatoes on each slice and garnish with extra basil leaves
5. Optional to sprinkle with more olive oil