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.
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
See “Homemade Bread” recipe
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