Go Back
+ servings
Print Recipe
No ratings yet

Roasted Tomato Bruschetta

When Tomatoes are in season, it's the perfect time to make my roasted tomato bruschetta—the perfect appetizer for any summer meal.
Prep Time5 minutes
Cook Time30 minutes
Course: Appetizer
Diet: Itailan Inspired
Servings: 4 people
Author: Zainab Jabri

Ingredients

Roasted Tomatoes

  • 1 Pint Cherry Tomatoes washed and dried
  • 1 tbsp Olive Oil
  • 1/2 tsp Sea Salt
  • 1/2 tsp Black Pepper

Assembling the Bruchetta

  • 4 Slices Sourdough Bread
  • 1 tbsp Olive Oil
  • 1 Garlic Clove
  • 1/2 Cup Ricotta
  • Fresh Thyme
  • Balsamic Glaze
  • Flaked Salt

Instructions

Roasting Tomatoes

  • Pre-heat oven to 425°
  • In a baking dish, add the tomatoes, Olive Oil, salt and black pepper. Mix together and bake in the oven for 20 minutes or until the tomatoes start bursting.
  • Remove tomatoes from the oven and using a fork, breakdown down some of the tomatoes.

Assembling Bruchetta

  • Place bread slices on a baking sheet, and brush on olive oil on both sides.
  • Place in the oven and broil on HI for 1-2 minutes per side.
  • Remove the bread from the oven and rub a clove of garlic on all slices.
  • Add about 1-2 tbsp of ricotta to each slice and spread evenly.
  • Spoon the roasted tomatoes on each slice. Garnish with fresh thyme, balsamic glaze and a pinch of flaked salt.
Tried this recipe?Mention @theslottedspoons or tag #theslottedspoons!