Winter Tomato Bruschetta
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.
Servings Prep Time
8people 1hour
Cook Time
45minutes
Servings Prep Time
8people 1hour
Cook Time
45minutes
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Dice tomatoes into 1/2″ slices. Sprinkle with salt & pepper.
  3. Add chopped herbs to tomatoes.
  4. Drizzle honey into tomatoes and toss to coat.
  5. Toss tomatoes with olive oil and spread in one layer on parchment paper-line baking sheet.
  6. Roast tomatoes for 40 minutes or until they just begin to brown.
  7. Cool tomatoes completely. Spread sliced bread with 1 tbsp. ricotta cheese and top with tomatoes.
Recipe Notes

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!