Tomato Ricotta Bruschetta

Tomatoes are full of sweet flavor, especially when home grown and sun ripened. Pairing fresh tomatoes with Ricotta intensifies the two ingredients’ flavors, and makes for an ideal plate for any gathering—either as the main course at a cocktail party, or as an appetizer. Try this Tomato Ricotta Bruschetta as a mouthwatering side to a bowl of soup or a large salad.

INGREDIENTS:

-Fresh tomatoes, cut
-2 garlic cloves, chopped
-6 Tbsp extra-virgin olive oil
-Sea Salt and pepper, to taste
-½ teaspoon chili powder
-1 lb fresh ricotta cheese
-8 slices of country bread, thick and toasted
-Basil, for garnish

HOW-TO:  

1. Preheat the oven to 325°F
2. In a bowl, toss the tomatoes with the garlic and 1 tablespoon of olive oil. Season with the salt, pepper, and chili powder. Place the tomatoes on a parchment lined baking sheet, and bake for 30 minutes until they are lightly caramelized.
3. Spread the ricotta on the pieces of toast and top with the tomatoes.  Drizzle with olive oil, sea salt, and pepper. Garnish with basil leaves.