Slow-Roasted Tomato Ricotta Bruschette Recipe

Name: Slow-Roasted Tomato Ricotta Bruschette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; about 10 ounces/300 grams mixed baby tomatoes (I used a pack of 3 different types); 1 fl. ounce/30 ml extra virgin olive oil plus a little extra for drizzling; 1 garlic clove, crushed; 1/2 teaspoon fennel seeds, crushed; 1/2 teaspoon sugar; about 100 grams ricotta cheese; zest of 1/2 a lemon; 4 slices of fresh crusty bread (I used sourdough); fresh basil (to serve); salt and pepper for seasoning

Servings: persons

Ingredients
about 10 ounces/300 grams mixed baby tomatoes (I used a pack of 3 different types)
1 fl. ounce/30 ml extra virgin olive oil plus a little extra for drizzling
1 garlic clove, crushed
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon sugar
about 100 grams ricotta cheese
zest of 1/2 a lemon
4 slices of fresh crusty bread (I used sourdough)
fresh basil (to serve)
salt and pepper for seasoning

1
Instructions
2
Pre-heat the oven to 300F/150C and line a baking tray with baking paper. Put the tomatoes, oil, garlic & fennel in a bowl and toss to combine, then tip out onto the baking tray and bake for 1 hour.
3
Meanwhile, mix the lemon zest into the ricotta. After the tomatoes are done (they should be golden and sticky), set them aside to cool a little while you char-grill the bread on both sides on a hot griddle pan.
4
Spread the toasts with the lemony ricotta, spoon over the tomatoes and juices (pour and scrape the juices off the baking tray and onto the toasts) and scatter each with a few of the basil leaves. Lastly, grind over plenty of salt and a little pepper, drizzle over a little more olive oil and serve. Mmmm!
5
Notes
6
Barely adapted from 'slow-roast confit tomato and ricotta crostini' from UK Delicious magagine (June 2014 edition). Thank you for the inspiration!
7
You could make this with a different soft cheese such as goat's cheese if you like. Or you could spread your toasts with a good quality pesto instead of cheese if you want to go dairy-free or vegan.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Ingredients, about 10 ounces/300 grams mixed baby tomatoes (I used a pack of 3 different types), 1 fl. ounce/30 ml extra virgin olive oil plus a little extra for drizzling, 1 garlic clove, crushed, and more.

Yes, Slow-Roasted Tomato Ricotta Bruschette falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Roasted Tomato Ricotta Bruschette

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