Even I was impressed when I bit into these amazing, juicy cherry tomato bruschetta. The cherry tomatoes are roasted in the oven with olive oil, garlic and thyme (which are then removed), so that by the time they come out they’re impregnated with their aroma. The ricotta cheese helps with creaminess, and the lime zest and basil leaf with freshness. Really an absolutely pleasant bite.
Portions: 20 bruschetta
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
1. 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.2. 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.
3. 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.4. 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. Comment below what other things you make as appetizers when you have people over 🙂