Monday, April 3, 2017

Roasted Tomato and Ricotta Bruschetta by Lorena Salinas

Juicy and vibrant Roasted Tomato & Ricotta Bruschetta by Lorena is the appetizer you should be treating your family and you with this summer 🌞😍

Ingredients - 

For roasting the tomatoes:
300g cherry tomatoes, multicoloures
3 garlic cloves
Thyme sprigs
200ml olive oil
Salt and pepper to taste
1 whole baguette
150g ricotta cheese + whipping cream if necessary
salt and pepper to taste
zest from 1 lime
balsamic glaze to taste, or 200ml balsamic vinegar, boiled to a syrup
Method - 

  • Cut all tomatoes in half across. If they are long, then cut them lengthwise. Add the thyme sprigs (about 10) and crushed garlic cloves. Then sprinkle salt and pepper to taste. This goes to the oven at 180C for 15min or until they have wilted completely. Half way through give it a good mix. Let them cool down to room temperature.

  • Mix the ricotta cheese (ideally creamy) with salt and pepper. Or if it’s very dry, mix it with salt, pepper and whipping cream until really smooth.

  • Cut the baguette diagonally to get longer toasts, and put in the oven or sandwich maker until golden. I like the sandwich maker as it leaves those nice grilling bars. Also, I used a baguette that’s only pre-cooked and so you cook it at home; I like the finished product.

  • Let the toast cool down and use immediately or they tend to get soft again with moisture from the environment. Put the ricotta, then the tomatoes, drizzle balsamic glaze on top, grate finely the green skin of a lime and finish with one basil leaf.

This bruschetta is a great addition to your appetizer options and you can even do the tomatoes in the oven the night before and keep them in the fridge, they’ll make it nicely.
Recipe Developed & Created By Lorena Salinas

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