Roasted Cherry Tomato Bruschetta with Basil and Ricotta
1 loaf of good quality crusty Italian or French Bread
2 cups fresh, good quality ricotta cheese
1/2 cup Maine-ly Drizzle's Extra Virgin Olive Oil - Picual, Hoji, or Koroneiki would go well here
1/4 cup Maine-ly Drizzle's Tuscan Herb or Maine-ly Drizzle's Garlic Olive Oil
3 cups super sweet cherry tomatoes
1 cup packed fresh basil leaves
3 large garlic cloves
1 cup good quality sun dried tomatoes in oil, drained well
2 teaspoons sea salt
fresh cracked pepper to taste
Preheat a grill, BBQ or oven to 425 F.
In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.
Toss the cherry tomatoes with 1/4 cup fresh EVOO, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.
Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup EVOO, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.
Sun-dried Tomato and Basil Pesto
In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb Olive Oil and process to a paste consistency.
For the Assembly
Spread 1 tablespoon sundried tomato pesto over over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta.
Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you're feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves.
Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of UP EVOO or infused olive oil of your choice. Serve immediately!