slow-roasted tomato & ricotta bruschetta
User Reviews
5
slow-roasted tomato & ricotta bruschetta
Description
The slow-roasted tomato & ricotta bruschetta combines soft, slowly roasted tomatoes seasoned with fennel seeds and garlic alongside creamy ricotta cheese infused with bright lemon zest. Roasting the tomatoes at a low temperature allows their flavors to concentrate and develop a sticky, caramelized texture that contrasts with the fresh, slightly tangy ricotta. The bread is char-grilled, providing a crisp base that holds the juicy tomato topping without becoming soggy. Garnished with fresh basil leaves and a finishing drizzle of extra virgin olive oil, this bruschetta balances creamy, herbaceous, tangy, and savory flavors with a tender yet crisp texture.
This bruschetta can be served as an appetizer or light snack. The combination of creamy cheese and roasted tomatoes works well with crisp white wines or alongside salads for a summer offering.
Variants include swapping ricotta for goat cheese or spreading pesto instead of cheese to accommodate dairy-free preferences.
Ingredients
- 10 ounces tomato I used a pack of 3 different types, mixed, baby
- 2 tablespoons extra virgin olive oil plus a little extra for drizzling
- 1 garlic crushed, clove
- 1/2 teaspoon fennel seeds crushed
- 1/2 teaspoon sugar
- 3/4 cup ricotta cheese
- lemon zest of 1/2
- 4 lices bread I used sourdough, fresh crusty
- basil to serve, fresh
- salt for seasoning
- black pepper for seasoning
Instructions
- 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.
- 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.
- 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!
Notes
- This recipe is adapted from a slow-roast confit tomato and ricotta crostini found in the UK Delicious magazine (June 2014).
- To make a dairy-free version, substitute the ricotta with a good quality pesto spread on the toasted bread.
- You can use different soft cheeses such as goat cheese instead of ricotta for a tangier flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 192mg | 8% |
| Potassium | 253mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 16.4mg | 18% |
| Calcium | 145mg | 15% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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