YOUR HOME MAGAZINE | 43
1½ quarts cherry tomatoes
2 cloves garlic minced, 1 garlic clove whole
¼ plus 1 tablespoon extra virgin olive oil
1 8-ounce container fresh ricotta cheese
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, thinly sliced
¾ teaspoon sea salt, more or less to taste
½ teaspoon ground black pepper, more or
less to taste
1 French baguette or similar Italian bread
Preheat oven to 450°F (230°C).
Quarter tomatoes, and toss them with garlic, olive oil, vinegar,
basil, salt and pepper. Mix in the minced garlic, 1 tbsp. extra virgin
olive oil, and the balsamic vinegar. Note, tomatoes love salt; you may
need to add more than you expect.
Slice baguette. Brush one side of each slice with olive oil and place
olive oil-side down on a baking sheet or roasting pan.
Place the pan in the preheated oven on the top rack and toast bread
for 5 to 6 minutes until lightly browned around the edges.
Remove and cut a clove of garlic in half and rub over the warm,
toasted side of the bread and then spread a light layer of ricotta cheese
over the toast.
Arrange the toasted bread on a platter, olive oil side facing up.
You can either serve the toast plain with a bowl of the tomato
bruschetta mixture on the side for as a self serve option, or use a spoon
to top each toasted bread slice with some of the tomato mixture. If
you top each slice individually, do so right before serving. Yields 6-10
appetizer portions.