Roasted Tomato Bruschetta
It's the perfect time to make my roasted tomato bruschetta when Tomatoes are in season. It is the perfect appetizer for any summer meal.
Servings: 4 people
Calories: 312kcal
Equipment
Ingredients
Roasted Tomatoes
- 1 Pint Cherry Tomatoes washed and dried
- 1 tablespoon Olive Oil
- ½ teaspoon Sea Salt
- ½ tsp Black Pepper
Assembling the Bruchetta
- 4 Slices Sourdough Bread
- 1 tablespoon Olive Oil
- 1 Garlic Clove
- ½ Cup Ricotta
- Fresh Thyme
- Balsamic Glaze
- Flaked Salt
Instructions
Roasting Tomatoes
- Pre-heat oven to 425°
- On a baking sheet, 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, break down some of the tomatoes.
Assembling Bruschetta
- 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 tablespoon 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.
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Nutrition
Calories: 312kcal | Carbohydrates: 39g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 1006mg | Potassium: 369mg | Fiber: 2g | Sugar: 6g | Vitamin A: 716IU | Vitamin C: 27mg | Calcium: 112mg | Iron: 3mg