Blistered Heirloom Tomato Bruschetta with Lemon Ricotta

1. 1

   Preheat oven to 400 degrees F and line a large baking sheet with foil or a silicone baking mat.

2. 2

   Place the halved cherry tomatoes on the prepared baking sheet and drizzle with olive oil.

3. 3

   Sprinkle the tomatoes with salt and pepper.

4. 4

   Bake them for 68 minutes or until they just begin to blister.

5. 5

   Remove them from the oven and let cool for a minute or two.

6. 6

   In a small bowl, whisk together the ricotta cheese, lemon juice, lemon zest and a dash of salt and pepper until thoroughly combined.

7. 7

   Set aside or refrigerate for later use.

8. 8

   Prepare bruschetta by dolloping a tablespoon or two of the ricotta cheese mixture on each slice of crostini.

9. 9

   Top with blistered tomatoes and micro greens.

10. 10

    Enjoy immediately or store in the fridge for a couple of hours until you are ready to serve.

11. 11

    Enjoy!

* Per serving · 4 servings · Values may vary.