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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Address:   Greenville, SC
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Chef Veera

Roasted Tomato Bruschetta

One of my favorite appetizers — Bruschetta

 

Grilled bread slathered with creamy, lemony ricotta and piled with sweet, garlicky, and juicy oven roasted tomatoes. A little drizzle of aged balsamic vinegar and I am in heaven!!

 

This is one of the easiest, tastiest ways to use that abundance of peak season tomatoes from your garden or local farm stand. Traditionally, bruschetta is made with raw, chopped tomatoes, however, for this recipe we are going to BE BRAVE and roast the tomatoes. This concentrates the sweetness of the tomatoes creating a rich flavor for this unique bruschetta. As an added benefit, roasting also allows you to use up those slightly overripe tomatoes.

 

This roasted tomato bruschetta is seriously delectable, so I hope you’ll try the recipe and comment below with pictures of your creation!

 

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Roasted Cherry Tomato Bruschetta

 

Ingredients

 

1 lb cherry or grape tomatoes

6-7 cloves of garlic, peeled and smashed

Generous sprinkle of salt

Fresh cracked pepper

4-6 sprigs of oregano (divided)

6-7 tablespoons O&V Garlic EVOO

1 ciabatta bread loaf, sliced thick

1 cup ricotta cheese

Zest of one lemon

1 teaspoon lemon juice

1 tablespoon O&V Unflavored EVOO

1 tablespoon O&V Aged Balsamic vinegar or Balsamic Glaze

 

Preparation

 

Preheat oven to 375 F. Line a cookie sheet with parchment paper.

In a medium bowl toss together the cherry tomatoes with the smashed garlic, generous sprinkle of salt and fresh cracked pepper and 4 tablespoons of Garlic EVOO

 

Spread onto the cookie sheet and nestle 2-3 sprigs of oregano between the cherry tomatoes, and bake in preheated oven for 30-35 minutes.

 

Meanwhile brush 2 tablespoons of Garlic EVOO on both sides of the sliced ciabatta bread. Preheat a grill pan or grill, place the bread cut side down and toast till they are golden brown.

 

In a small bowl, mix the ricotta cheese with the zest of lemon, lemon juice, cracked pepper and salt to taste, and 1 sprig of oregano chopped. Spread the ricotta cheese on the toasted bread slices.

 

Top with the roasted tomatoes and garnish with fresh oregano leaves

Drizzle with the unflavored EVOO, balsamic vinegar and a sprinkle of salt and pepper.

 

 

Active time: 10-15 minutes, Total time: 45 minutes

Serves 4-6

 

 

Notes

*This O&V Garlic EVOO adds an additional and amazing, garlicky flavor, but feel free to use a plain Unflavored EVOO and add some additional cloves of garlic to the pan with the tomatoes.

 

*I like to use the O&V Silver Aged Balsamic vinegar  or O&V Balsamic glaze as either adds sweetness and dense viscosity that is delicious with the tomatoes and ricotta. As always, feel free to substitute products, just remember to use a high-quality product so you get all the taste and health benefits of great ingredients.

 

 

 

 

Categories: Appetizers, Snacks & Sides, Vegetarian, Cherry Tomato, Roasted Tomato, Bruschetta, Ricotta Cheese, Lemon, Garlic EVOO, Aged Balsamic, Balsamic Glaze, Garlic, Easy Appetizer, Lemony Ricotta Cheese, Oregano, Garlicky Tomato, Juicy Oven-Roasted Tomatoes

 

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