Summertime evokes many images. Sun. Vacation. Cookouts. And fantastic Summer produce. Tomatoes are my favorite, as their versatility makes them easy to use in just about any application you can imagine. Slice up a beefy heirloom tomato, toss on some fresh basil, drizzle with silky extra virgin olive oil, grab a loaf of crusty bread, and dinner is served. Summer on a plate.
Wah wah wah. Sadly, it’s not Summer, and that means that the produce at the local grocery store doesn’t always quite stack up to the fresh beauties you can get at the farmer’s markets in June, July & August. Of course, you can get just about anything any time of year in your local store. However, the bursting, sweet, fresh flavors of the tomatoes you find in the off-months just aren’t the same. So what’s a girl to do when she wants that juicy, rich, deep tomato flavor in the middle of a blizzard? Ta-da! I have the answer! Roast those puppies and force the flavor right out of them!
Familiar with bruschetta? It’s an Italian word for basically anything served on crusty bread. In this case, the crusty bread has been toasted to make crostini (another fancy word for “toasted bread”), then slathered with ricotta cheese and topped with heaps of this faux-Summer tomato tastiness.
These are great for a party (hello, Super Bowl!), but also for a quiet night at home with a nice bottle of wine (hello, Valentine’s Day!). And since this is clearly an Italian-inspired bite, why not try a nice Sangiovese? It’s a lighter-bodied red that just begs to be paired with food, especially tomatoes (that’s why it’s also great with pizza!). Pop open a bottle, pop one of these crusty, creamy, tangy goodies in your mouth, and wait for Summer to come around again.
| Servings | Prep Time |
| 8 people | 1 hour |
| Cook Time |
| 45 minutes |
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Love tomatoes. Love ricotta cheese. Love crusty bread. That's what makes this super easy and super delicious recipe such a favorite. Roast, spread, eat, repeat.
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- 1 16 oz. roma tomatoes
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/8 cup clover honey
- 1/4 cup extra virgin olive oil
- 1 tbsp chopped fresh oregano
- 1 tbsp. chopped fresh basil
- 1 baguette
- 1 12 oz. container ricotta cheese
- Preheat oven to 400 degrees.
- Dice tomatoes into 1/2" slices. Sprinkle with salt & pepper.
- Add chopped herbs to tomatoes.
- Drizzle honey into tomatoes and toss to coat.
- Toss tomatoes with olive oil and spread in one layer on parchment paper-line baking sheet.
- Roast tomatoes for 40 minutes or until they just begin to brown.
- Cool tomatoes completely. Spread sliced bread with 1 tbsp. ricotta cheese and top with tomatoes.
Recipe Notes:
1. I recommend using Roma tomatoes if possible. They are usually a little sweeter than beefsteak or run-of-the-mill grocery store tomatoes, and are nearly seedless, which makes prep a heck of a lot easier.
1. If you have extra tomato mixture, it can be stored in the fridge for up 4 days. Toss the extra with some hot pasta for a quick meal, or blend the mixture and use in a roasted tomato soup. See? I told you these things were versatile!
2. If you don't have oregano, you can use thyme or any other hearty herb, as they hold up well against the high heat of roasting.
3. No ricotta? Or don't like it? Try goat cheese, cream cheese, brie, or any other spreadable cheese. Works like a charm!
Ricotta on these sound heavenly. I’ve never thought to put cheese on bruschetta before.
Bruschetta is my favorite appetizers! I never thought of roasting those tomatoes to get that flavor! This sound absolutely divine! I might have to try this soon!
This looks like a perfect afternoon snack. I love crostini in all forms, and the addition of ricotta just seals the deal on this one. (Though I think a soft goat cheese would be wonderful as well.)
I love how fresh and bright this looks! Roasting is a great way to pull out that flavor. Thanks!