Roasted Tomato, Ricotta and Pesto Bruschetta

The inspiration for this roasted tomato bruschetta came from a bruschetta topping we bought at a specialty store in Meredith, New Hampshire while vacationing at Lake Winnipesaukee this summer.  We bought the most delicious fire roasted tomatoes to serve on top of grilled bread.  It was so delicious I was determined to make some of my own.

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

Directions
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.

Enjoy!