Roasted Cherry Tomato Bruschetta with Basil and Ricotta
The Best of Summer includes sweet Cherry Tomatoes, fresh Basil, and of course, our Fresh Di Oliva Extra Virgin Olive Oil!
Ingredients:
1 loaf of good quality crusty Italian or French Bread
2 cups fresh, good quality ricotta cheese
1/2 cup Di Oliva Extra Virgin Olive Oil such as our Picual, Coratina or Frantoio would go well here
1/4 cup Di Oliva Tuscan Herb or Di Oliva Garlic Extra Virgin Olive Oil
3 cups sweet cherry tomatoes
1 cup packed fresh basil leaves
3 large garlic cloves
1 cup of good quality sun dried tomatoes in oil, drained well
1 teaspoon of sea salt
fresh cracked pepper to taste
Preheat the grill, BBQ or oven to 425 F.
Toss the cherry tomatoes with 1/4 cup of Di Oliva Extra Virgin Olive Oil, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.
In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.
Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup of Di Oliva Extra Virgin Olive Oil and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.
Sun-dried tomato and basil pesto:
In the bowl of a food processor or blender, add the sun-dried tomatoes, 1/2 cup of fresh basil, 1 garlic clove, 1/4 cup Di Oliva Extra Virgin Tuscan Herb or Di Oliva Extra Virgin Garlic Olive Oil and process to a paste consistency.
For assembly:
Spread 1 tablespoon sun-dried tomato pesto on one side of each slice of the grilled bread. Top by spreading a tablespoon of ricotta. Then place 2 or 3 of the roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you're feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves.
Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of Di Oliva Extra Virgin or a Di Oliva infused olive oil of your choice. Serve immediately. Enjoy!!
Ingredients:
1 loaf of good quality crusty Italian or French Bread
2 cups fresh, good quality ricotta cheese
1/2 cup Di Oliva Extra Virgin Olive Oil such as our Picual, Coratina or Frantoio would go well here
1/4 cup Di Oliva Tuscan Herb or Di Oliva Garlic Extra Virgin Olive Oil
3 cups sweet cherry tomatoes
1 cup packed fresh basil leaves
3 large garlic cloves
1 cup of good quality sun dried tomatoes in oil, drained well
1 teaspoon of sea salt
fresh cracked pepper to taste
Preheat the grill, BBQ or oven to 425 F.
Toss the cherry tomatoes with 1/4 cup of Di Oliva Extra Virgin Olive Oil, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.
In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.
Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup of Di Oliva Extra Virgin Olive Oil and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.
Sun-dried tomato and basil pesto:
In the bowl of a food processor or blender, add the sun-dried tomatoes, 1/2 cup of fresh basil, 1 garlic clove, 1/4 cup Di Oliva Extra Virgin Tuscan Herb or Di Oliva Extra Virgin Garlic Olive Oil and process to a paste consistency.
For assembly:
Spread 1 tablespoon sun-dried tomato pesto on one side of each slice of the grilled bread. Top by spreading a tablespoon of ricotta. Then place 2 or 3 of the roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you're feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves.
Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of Di Oliva Extra Virgin or a Di Oliva infused olive oil of your choice. Serve immediately. Enjoy!!
