Roasted Tomato Bruschetta with Basil and Ricotta


Ingredients:
1 loaf of good quality crusty Italian or French Bread
2 cups fresh, good quality ricotta cheese
1/2 cup Extra Virgin Olive Oil - (our Picual, Hojiblanca, or Koroneiki would go well here)
1/4 cup Tuscan Herb or Garlic Olive Oil
3 cups super sweet cherry tomatoes
1 cup packed fresh basil leaves
3 large garlic cloves
1 cup good quality sun dried tomatoes in oil, drained well
2 teaspoons sea salt
fresh cracked pepper to taste

Directions:
Preheat a grill, BBQ or oven to 425 F.
In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.
Toss the cherry tomatoes with 1/4 cup fresh 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.

Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup 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.
Sundried tomato and basil pesto:
In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb Olive Oil and process to a paste consistency.
For assembly:
Spread 1 tablespoon sundried tomato pesto over over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato or just sprinkle the bruschetta with torn basil leaves.

Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of Extra Virgin Olive Oil or infused olive oil of your choice. Serve immediately!


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