Slow-roasted tomato & ricotta bruschetta

Slow-roasted tomato & ricotta bruschetta

Slow-roasted tomato & ricotta bruschetta

Slow-roasted tomato & ricotta bruschetta

Ingredients

  • Produce

    • 10 oz Baby tomatoes, mixed
    • 1 Basil, fresh
    • 1 Garlic clove
    • 1/2 Lemon, Zest of
  • Baking & Spices

    • 1/2 tsp Fennel seeds
    • 1 Salt and pepper
    • 1/2 tsp Sugar
  • Bread & Baked Goods

    • 4 slices Bread, fresh crusty
  • Dairy

    • 100 g Ricotta cheese
  • Other

    • 1 Fl. ounce/30 ml extra virgin olive oil plus a little extra for drizzling

Found on

Description

A place to share a passion for good, unfussy, international food

Char-grilled fresh crusty bread topped with lemony ricotta and sticky slow-roasted baby tomatoes. A beautifully tasty little snack!

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
  • ½ teaspoon fennel seeds, crushed
  • ½ teaspoon sugar
  • about 100 grams ricotta cheese
  • zest of ½ a lemon
  • 4 slices of fresh crusty bread (I used sourdough)
  • fresh basil (to serve)
  • salt and pepper for seasoning

Directions

  • 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!

Nutrition

Serving size: Serves 4 as an appetizer
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Title:

slow-roasted tomato & ricotta bruschetta - Scrummy Lane

Descrition:

For years I shared an apartment in Greece with my wonderful friend Sarah. If the walls had had ears, they could probably write a book or two about the conversations we had. We cooked and giggled and gossiped and stayed up far too late watching episode after episode of whatever TV series we were hooked …

Slow-roasted tomato & ricotta bruschetta

  • Produce

    • 10 oz Baby tomatoes, mixed
    • 1 Basil, fresh
    • 1 Garlic clove
    • 1/2 Lemon, Zest of
  • Baking & Spices

    • 1/2 tsp Fennel seeds
    • 1 Salt and pepper
    • 1/2 tsp Sugar
  • Bread & Baked Goods

    • 4 slices Bread, fresh crusty
  • Dairy

    • 100 g Ricotta cheese
  • Other

    • 1 Fl. ounce/30 ml extra virgin olive oil plus a little extra for drizzling

The first person this recipe

scrummylane.com

scrummylane.com

219 0

Found on scrummylane.com

Scrummy Lane

slow-roasted tomato & ricotta bruschetta - Scrummy Lane

For years I shared an apartment in Greece with my wonderful friend Sarah. If the walls had had ears, they could probably write a book or two about the conversations we had. We cooked and giggled and gossiped and stayed up far too late watching episode after episode of whatever TV series we were hooked …