Roasted Cherry Tomato Bruschetta
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Ingredients:
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Directions:
Place the ingredients in to the bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored under refrigeration for up to one week in a tightly sealed container. Freezes well for future use.
Use over grilled or braised lamb, pork, beef, poultry, in potato salad, over grilled or roasted vegetables, as a marinade for meats, over seafood, as a bread dip, and over hummus.
Makes about 1 1/2 cups of condiment. Directions:
Preheat a grill, BBQ or oven to 425 F.
In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.
Toss the cherry tomatoes with 1/4 cup fresh MOV extra virgin 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 MOV extra virgin olive oil, and grill over high heat, on the BBQ 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 or Garlic 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 MOV extra Virgin Olive Oil or infused olive oil of your choice. Serve immediately!
Enjoy!!!
Place the ingredients in to the bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored under refrigeration for up to one week in a tightly sealed container. Freezes well for future use.
Use over grilled or braised lamb, pork, beef, poultry, in potato salad, over grilled or roasted vegetables, as a marinade for meats, over seafood, as a bread dip, and over hummus.
Makes about 1 1/2 cups of condiment. Directions:
Preheat a grill, BBQ or oven to 425 F.
In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.
Toss the cherry tomatoes with 1/4 cup fresh MOV extra virgin 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 MOV extra virgin olive oil, and grill over high heat, on the BBQ 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 or Garlic 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 MOV extra Virgin Olive Oil or infused olive oil of your choice. Serve immediately!
Enjoy!!!