Roasted Cherry Tomato Bruschetta with Basil and Ricotta
  • 1 loaf of good quality crusty Italian or French Bread
  • 2 cups fresh, good quality ricotta cheese
  • ½ cup Olive and Then Some Extra Virgin Olive Oil (EVOO) - Picual, Hojiblanca, or Koroneiki would go well here
  • ¼ cup Olive and Then Some Tuscan Herb Olive Oil or Olive and Then SomeGarlic Olive Oil
  • 3 cups super sweet cherry tomatoes
  • 1 cup packed fresh basil leaves
  • 3 large garlic cloves
  • 1 cup good quality sun dried tomatoes in oil, drained well
  • 2 teaspoons sea salt
  • fresh cracked pepper to taste
  1. Preheat a grill, BBQ or oven to 425 F.
  2. In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.
  3. Toss the cherry tomatoes with ¼ cup Olive and Then Some EVOO, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.
  4. Slice the bread into 1" thick slices, drizzle the slices with ¼ cup Olive and Then Some EVOO, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.
  5. Sundried tomato and basil pesto
  6. In the bowl of a food processor or blender, add the sundried tomatoes, ½ cup basil, 1 garlic clove, ¼ cup Tuscan Herb Olive Oil and process to a paste consistency.
  7. For assembly
  8. Spread 1 tablespoon sundried tomato pesto over over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you're feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves.
  9. Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of Olive and Then Some EVOO or Tuscan Herb olive oil.. Serve immediately!
Recipe by Olive and Then Some at