Roasted Tomato Ricotta Bruschetta
Roasted Tomato Ricotta Bruschetta combines flavorful roasted tomatoes & garlic with creamy ricotta cheese for a scrumptious vegetarian Italian appetizer!
Ingredients
- 1 cup cherry tomatoes
- 4 cloves garlic
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- ¼ tsp black pepper
- 2 tbsp fresh basil, chopped
- ½ baguette, sliced
- ¼ cup ricotta cheese
- ¼ cup arugula
Instructions
- Preheat the oven to 400°F.
- Place the tomatoes and garlic on a baking sheet covered with foil bent into a basket shape.
- Drizzle with the olive oil and vinegar, top with the black pepper and fresh basil.
- Place into the oven for 25 minutes.
- While the tomatoes are roasting, place the baguette in the oven for 3-5 minutes.
- Remove from the oven and slice.
- Spread ricotta cheese on top of each slice of baguette.
- Remove the roasted tomatoes and garlic from the oven. Chop the roasted garlic cloves.
- Add the garlic back to the tomatoes.
- Lift the foil by two corners and slowly pour the tomatoes and sauce from the foil into a small bowl.
- Using a large spoon, top each sliced baguette with the roasted tomatoes, garlic and sauce.
- Top the bruschetta with a few pieces of fresh arugula and serve.
Nutrition Facts
Serving 4gCalories 54kcal (3%)Carbohydrates 4g (1%)Protein 1g (2%)Fat 3g (5%)Cholesterol 1mgSodium 52mg (2%)Potassium 35mg (1%)Vitamin A 90mg (2%)Vitamin C 2.4mg (3%)Calcium 16mg (2%)Iron 0.3mg (2%)
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