Blistered Tomato and Ricotta Bruschetta with Fresh Basil
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Blistered Tomato and Ricotta Bruschetta with Fresh Basil
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 2 lices French bread sliced
- 3 tbsp ricotta cheese
- 1 tbsp basil finely chopped, fresh
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- Pinch crushed red pepper flakes
- 1 tbsp olive oil
- 1 cup grape tomatoes
- 1-2 cloves garlic minced
- balsamic vinegar for drizzling, sweet
- basil chiffonade, fresh
Instructions
- Preheat the oven to 375 degrees. Slice the French bread and place it on a baking sheet. Cook until it is crisp, 3-4 minutes. Remove from the oven.
- Combine the ricotta, fresh basil, sea salt, and freshly cracked pepper, to taste, and a pinch of crushed red pepper flakes. Mix evenly then taste and re-season if needed.
- Heat the olive oil in a small skillet over medium heat. Add the grape tomatoes and cook, stirring often, until blistered. Add minced garlic and cook, stirring constantly for 60 seconds. Season with sea salt and freshly cracked pepper, to taste.
- Slather the ricotta mixture over the toast then spoon the tomato mixture on top. Drizzle with really good sweet balsamic vinegar. Top with fresh basil and serve immediately. Enjoy.
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