Roasted Tomato and Ricotta Bruschetta

This recipe premiered in our CollaBREADtive Series 1, from Tony Bommarito of Tony’s Restaurant, and featured our Sun-Dried Tomato Basil…which is currently our seasonal bread! Pick it up where Companion products are sold, and try the recipe at home.

Roasted Tomato and Ricotta Bruschettaroastedtomato_bruschetta

2 slices Companion Sun-Dried Tomato Basil Bread (cut on bias 1 3/4 inch thick) (You may also use Companion’s Pain Beaucaire, Farm Bread, Ciabatta, or French Baguette) 1 cup ricotta cheese (homemade – see below) or store bought 1 cup roasted tomatoes (4 each medium size tomatoes) 1 tablespoon toasted pine nuts 2 tablespoons basil chiffonade 4 tablespoons herb infused olive oil 6 tablespoons extra virgin olive oil shaved parmesan reggiano salt and pepper 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. 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

1/2 gallon milk 1/2 cup heavy cream 4 tablespoons white vinegar 1 tablespoons salt 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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