On Tap Oil & Vinegar Recipe Detail

Roasted Cherry Tomato Bruschetta with Basil & Ricotta

On Tap Oil & Vinegar Cherry Tomato Bruschetta



Preheat a grill, BBQ or oven to 425°F.
In a medium bowl, whisk ricotta with 1 tsp salt and set aside.

Toss cherry tomatoes with 1/4 cup EVOO (Extra Virgin Olive Oil), tsp of salt, and pepper to taste. Roast in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.

Slice bread into 1" thick slices and drizzle with 1/4 cup EVOO. Grill over high heat on the BBQ or cast iron grill until golden, about 5 minutes per side. Using two garlic cloves, rub each side of the warm, grilled bread. Set aside.

Sundried tomato and basil pesto
In the bowl of a food processor or blender, add sundried tomatoes, 1/2 cup basil, 1 garlic clove, and 1/4 cup Tuscan Herb Olive Oil. Process to a paste consistency.

For assembly
Spread 1 Tbsp sundried tomato pesto over over one side of bread. Top with 1 Tbsp of ricotta. Place 2 or 3 roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato, or just sprinkle the bruschetta with torn basil leaves.

Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of EVOO or infused olive oil of your choice. Serve immediately!