Servings
Font
Back
slow-roasted tomato & ricotta bruschetta
5 from 15 votes

slow-roasted tomato & ricotta bruschetta

This slow-roasted tomato and ricotta bruschetta features a mix of baby tomatoes that are gently roasted with garlic and fennel seeds until golden and sticky. The tomatoes are served atop char-grilled sourdough slices spread with lemon-infused ricotta, offering a creamy counterpoint to the concentrated sweetness and savory notes of the roast. Fresh basil and a drizzle of olive oil finish the dish, creating a layered taste experience that highlights the freshness of the ingredients and their natural flavors.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4
Calories: 234 kcal
Course: Breakfast, Appetizer, Snacks, Others
Cuisine: Italian, American, Vegetarian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 234

% 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.