Recipe: Ricotta and Roasted Tomato Bruschetta
7 oz multicolored cherry tomatoes, cut in half
2 garlic cloves, peeled and crushed
4 tablespoons olive oil
1⁄4 teaspoon chilli flakes
1⁄4 teaspoon fine sea salt
1⁄4 teaspoon black pepper
8 tablespoons sunflower seeds
8 slices of country bread
5 oz fresh ricotta cheese
1⁄2 cup fresh basil, leaves picked
Preheat the oven to 360oF.
Line two large baking trays with parchment paper.
In a large bowl, toss the tomatoes with the garlic and 1 tablespoon of the olive oil. Season with chili flakes, sea salt and black pepper.
Transfer the tomatoes to one of the parchment-lined baking trays and roast the tomatoes for about 10 minutes, until lightly caramelized.
Remove from the oven and transfer to a bowl.
Place bread slices to one side of the second parchment-lined baking tray and arrange the sunflower seeds on the other side.
Brush both sides of your bread with 2 tablespoons of olive oil.
Bake for 5-7 minutes, tossing bread and sunflower seeds halfway through.
Remove the tray from the oven.
Spread the ricotta on the toasts, top with roasted tomatoes and sunflower seeds.
Drizzle with the remaining 1 tablespoon of olive oil and decorate with
fresh basil leaves.
Making this dish couldn’t be easier if you use parchment paper. Be sure to choose
one that fits standard pan liner sizes - its size will also fit perfectly with the amount
of the ingredients listed. You can get it from parchmentpaper.com.