Roasted Tomato and Ricotta Brushetta

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roasted tomato bruschetta
This recipe comes to us from our companion, Tony Bommarito, of Tony’s Restaurant.
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Votes: 2
Rating: 3.5
You:
Rate this recipe!
This recipe comes to us from our companion, Tony Bommarito, of Tony’s Restaurant.
Ingredients
Roasted Tomato and Ricotta Bruschetta
2slices Companion Sun-Dried Tomato Basil Breadcut on bias 1 3/4 inch thick (You may also use Companion’s Pain Beaucaire, Farm Bread, Ciabatta, or French Baguette)
1cup ricotta cheesehomemade (see below) or store bought
1cup tomatoes,roasted
1tbsp toasted pine nuts
2tbsp basil chiffonade
4tbsp herb infused olive oil
6tbsp extra virgin olive oil,
parmesan reggiano,shaved
salt and pepper
Ricotta Cheese
1/2gallon milk
1/2cup heavy cream
2tbsp white vinegar
1tbsp salt
Servings:
Ingredients
Roasted Tomato and Ricotta Bruschetta
2slices Companion Sun-Dried Tomato Basil Breadcut on bias 1 3/4 inch thick (You may also use Companion’s Pain Beaucaire, Farm Bread, Ciabatta, or French Baguette)
1cup ricotta cheesehomemade (see below) or store bought
1cup tomatoes,roasted
1tbsp toasted pine nuts
2tbsp basil chiffonade
4tbsp herb infused olive oil
6tbsp extra virgin olive oil,
parmesan reggiano,shaved
salt and pepper
Ricotta Cheese
1/2gallon milk
1/2cup heavy cream
2tbsp white vinegar
1tbsp salt
Servings:
Instructions
Roasted Tomato and Ricotta Bruschetta
  1. To prepare roasted tomatoes: Core and cut tomatoes in half, remove seeds. Season with herb infused olive oil, fresh thyme, salt and pepper. Roast in oven at 250 degrees for two hours. Remove from oven, let cool, and remove skin over a bowl to reserve juice and oil. Rough chop and put in bowl with juice and oil.
  2. To prepare and serve bruschetta: Place 2 slices of Sun-Dried Tomato Basil Bread on a cookie sheet. Divide ricotta cheese in half and place on bread, season with salt and pepper. Divide the tomatoes in half and place on cheese. Note: the cheese and tomatoes won’t all stay on top of the bread, so don’t try. Bake in oven at 350° for 12-15 minutes or until hot all the way through. Remove from the oven. Use a spatula to put bruschetta on to plates. Top with shaved parmesan, toasted pine nuts and basil. Drizzle about 3 tablespoons of extra virgin olive oil over each bruschetta.
Ricotta Cheese
  1. Bring milk and cream to 180 degrees. Stir in white vinegar and salt. Stir as curds form, about one minute. Let set for 1 hour. Strain through a cheese cloth. Tighten cheese cloth every 15 minutes for an hour.

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