Roasted Tomato Bruschetta

1. 1

   Heat the oven to 400 degrees.

2. 2

   In a medium bowl, combine the tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss to coat evenly.

3. 3

   Transfer the tomatoes, along with any oil in the bowl, to a rimmed baking sheet. Roast for 35 minutes, or until the tomatoes are lightly browned and wrinkled.

4. 4

   While the tomatoes roast, in a small saucepan over medium heat, bring the balsamic vinegar to a simmer and let reduce by half. Set aside.

5. 5

   During the final 10 minutes of roasting, place the bread on one of the oven racks and toast until just lightly browned.

6. 6

   Remove the tomatoes and bread from the oven and let the tomatoes cool slightly. While the tomatoes cool, rub the toasted bread with the garlic.

7. 7

   Slather a generous layer of ricotta on each slice of bread, then arrange the slices on a serving platter. Top each with some of the tomatoes. Sprinkle with fresh thyme, then finish with a drizzle of the reduced balsamic vinegar and remaining olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.