Lemony Herbed Ricotta And Roasted Tomato Bruschetta

Lemony Herbed Ricotta And Roasted Tomato Bruschetta
4.7 from 3 ratings
Making bruschetta is a smart way to use bread that’s beginning to pass its prime. Here, the baguette is toasted, and then topped with bursting, roasted cherry tomatoes and creamy ricotta mixed with a host of Italian herbs. — One Sheet Eats.
  • 1 (4-ounce) whole-wheat french bread baguette
  • 1 pint cherry tomatoes
  • 1 tablespoon olive oil
  • 3/8 teaspoon kosher salt
  • 3/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon sugar
  • 2 tablespoon chopped fresh basil
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 6 ounce ricotta cheese (about 3/4 cup)
  1. Preheat the broiler.
  2. Coat a baking sheet with cooking spray.
  3. Slice the baguette into 8 thin slices; arrange on the baking sheet. Toast the bread under the broiler until golden brown, about 3 minutes, turning the slices halfway through. Remove from the oven.
  4. Remove the bread from the baking sheet.
  5. Reduce the oven temperature to 450°F. Toss the cherry tomatoes with the oil, 1/4 teaspoon each of the salt and pepper, and sugar; place the tomatoes on the baking sheet and bake at 450°F for 20 minutes.
  6. Using a rubber spatula, fold the basil, thyme leaves, oregano, lemon rind, and lemon juice into the ricotta.
  7. Spread 11/2 tablespoons of the ricotta mixture evenly over each toast; top with the roasted tomatoes.
  8. Sprinkle the toasts evenly with the remaining 1/8 teaspoon each of salt and pepper.
  9. Recipes excerpted with permission from One Sheet Eats by Oxmoor House (Time Inc. Books, 2017)