Bruschetta con Pomodorini

4 years ago

Bruschetta con Pomodorini (Toasted Bread with Caramelized Tomatoes and Ricotta)

1/4 cup extra-virgin olive oil

2 cloves garlic, minced

1 Tbsp. fennel seeds, coarsely pounded or crushed

Freshly ground pepper and fine sea salt

1 1/2 lb. cherry tomatoes, halved

12 slices crusty country bread, cut into slices 1/2 inch thick

Extra-virgin olive oil for brushing

8 oz. fresh sheep s milk ricotta or well-drained cows milk ricotta


In a small bowl, stir together the olive oil, garlic, fennel seeds and a generous grinding of pepper. Set aside and let stand for about 30 minutes.

Preheat the oven to 300° F. Arrange the tomatoes, cut side up, on a rimmed baking sheet. Spoon the olive oil mixture over the tomatoes and sprinkle with 1/2 teaspoon salt. Bake until the tomatoes are partially shriveled and browned in spots but still juicy, about 1 1/2 hours. Transfer to a bowl, taking care to scrape any juices and browned bits from the baking sheet into the bowl.

To make the bruschetta, position a broiler pan 4 inches below the heat source and preheat the broiler. Arrange the bread slices on a large baking sheet and brush the tops with olive oil. Slip under the broiler and broil until the edges are lightly browned and the tops are golden, 1-2 minutes.

Spread a heaping tablespoon of the ricotta on each slice of bruschetta and top each with 1 heaping tablespoon of the caramelized tomatoes. Arrange the bruschetta on a platter and serve.

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