I waited though. Yes, I waited for my very own tomatoes to ripen so I could make a bruschetta topping with tomatoes I had grown with my own two hands. Well, friends, the time has come. My tomatoes have ripened and it is time to make bruschetta. I also made some fresh ricotta cheese. It is really, really easy to do. Once you've made it you won't want to buy it from the store again.
Here's what I did...
Roasted Tomato, Ricotta and Pesto Bruschetta
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 large garlic cloves, minced
- 4 fresh basil leaves, chopped
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 medium tomatoes (about 1 1/2 pounds), cut into chunks
- 12 1/2-inch-thick diagonally cut baguette slices (each 3 to 4 inches long)
- 12 tablespoons fresh ricotta cheese, divided
- 1/4 cup basil pesto
To make the roasted tomatoes, mix the olive oil, balsamic vinegar, garlic, salt and pepper together in a small bowl. Pour the mixture over the tomato chunks and toss lightly to coat. Let the mixture sit for 5-10 minutes.
Preheat the grill. Using a slotted spoon remove the tomatoes from the marinade and place cut side down on a grilling basket. Reserve the bowl with the marinade.
Cook the tomatoes for 10-15 minutes, until they begin to collapse. Remove the tomatoes from the grill and return them to the bowl with the marinade. Toss lightly and set aside to cool.
Cut a French baguette into rounds. Preheat the broiler of your oven. Place the rounds of bread on a rack inserted in a sheet pan. Brush the bread lightly with olive oil.
Place under the broiler to toast for about 2 minutes, until browned. Turn the bread, brush the other side with olive oil and toast under the broiler for another 2 minutes.
When the bread is toasted and still hot, rub one side with a garlic clove.
Spread a teaspoon or two of ricotta, top with a dollop of pesto and then a piece of roasted tomato. Serve immediately.
This makes a delicious summer appetizer, or even a light lunch. You can get the printable Roasted Tomato, Ricotta and Pesto Bruschetta recipe by clicking the link.