Pan Roasted Tomato Bruschetta with Ricotta
This Pan Roasted Tomato Bruschetta with Ricotta is the perfect party appetizer ... ready fast and so delicious!
Servings: 20 pieces
Ingredients
- 1 baguette
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon crushed red pepper flakes
- 1 (16-ounce) package grape or cherry tomatoes
- 1 (15-ounce) container ricotta cheese
- 1 clove garlic, minced
- ¼ cup basil or parsley leaves, chopped
- salt
- pepper
Instructions
- Preheat oven to 425 degrees. Remove ricotta from refrigerator and set aside.
- Cut baguette into 20 (¼-inch thick) slices and place on a baking sheet in a single layer.
- Bake bread until crisp but not overly browned, about 5-10 minutes. Set aside to cool.
- While bread is cooking, combine olive oil and crushed red pepper flakes in a large skillet; place over high heat.
- When hot, carefully add tomatoes. Cook, stirring occasionally, until tomatoes begin to char and split. Remove from heat.
- Let tomatoes cool slightly and then place in a small bowl. Mash lightly with a fork and season to taste with salt and pepper.
- While bread and tomatoes are cooking, combine ricotta and garlic in a small bowl. Season generously to taste with salt and pepper. Set aside.
- To assemble bruschetta, top baguette slices with a spoonful of ricotta, followed by a spoonful of tomatoes. Sprinkle with parsley or basil.
Notes
If you would like to make Tartines instead of bruschetta, you will need a rustic-style bread with a crusty exterior and firm interior instead of a baguette.
Cut the bread into 4 thick slices about ¾ to 1-inch thick. Then, heat a couple teaspoons of olive oil in a large skillet over medium heat. When hot, add bread slices (do this in two batches, if necessary) and cook on both sides until golden.
Remove from pan and spread with ricotta, then top with tomatoes. Sprinkle with parsley or basil and serve.
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!