Roasted Cherry Tomato Bruschetta with Basil & Ricotta

It's great when dishes both taste and look good.  This is a winner.

 

1 loaf of good quality crusty Italian or French Bread
2 cups fresh, good quality ricotta cheese
1/2 cup Unflavored Olive Oil

1/4 cup Tuscan Herb or Garlic Olive Oil
3 cups super sweet cherry tomatoes
1 cup packed fresh basil leaves
3 large garlic cloves
1 cup good quality sun dried tomatoes in oil, drained well
2 teaspoons sea salt
Freshly cracked pepper to taste

Preheat a grill or oven to 425 degrees.  In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.

Toss the cherry tomatoes with 1/4 cup unflavored olive oil, a teaspoon of salt, and pepper to taste.  Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant.  Set aside to cool.

Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup unflavored olive oil and grill over high heat on a grill or an indoor cast iron grill until golden, about 5 minutes per side.  Using two of the garlic cloves, rub each side of the still warm grilled bread.  Set aside.

Sundried tomato and basil pesto
In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb Olive Oil and process to a paste consistency.

For assembly
Spread 1 tablespoon sundried tomato pesto over over one side of the each slice of grilled bread.  Top by spreading 1 tablespoon of ricotta.  Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you're feeling fancy).  Otherwise just sprinkle the bruschetta with torn basil leaves.

Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of unflavored or Tuscan Herb Olive Oil. Serve immediately.