Roasted Tomato Bruschetta

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 pints cherry tomatoes, halved
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup balsamic vinegar
• 6 slices sourdough bread
• 2 garlic cloves, peeled
• 1 1/2 cups ricotta cheese
• 1 tablespoon fresh thyme leave

Recipe

• 1 heat the oven to 400 degrees.
• 2 in a medium bowl, combine the tomatoes, 2 tablespoons of the olive oil, salt and pepper. toss to coat evenly.
• 3 transfer the tomatoes, along with any oil in the bowl, to a rimmed baking sheet. roast for 35 minutes, or until the tomatoes are lightly browned and wrinkled.
• 4 while the tomatoes roast, in a small saucepan over medium heat, bring the balsamic vinegar to a simmer and let reduce by half. set aside.
• 5 during the final 10 minutes of roasting, place the bread on one of the oven racks and toast until just lightly browned.
• 6 remove the tomatoes and bread from the oven and let the tomatoes cool slightly. while the tomatoes cool, rub the toasted bread with the garlic.
• 7 slather a generous layer of ricotta on each slice of bread, then arrange the slices on a serving platter. top each with some of the tomatoes. sprinkle with fresh thyme, then finish with a drizzle of the reduced balsamic vinegar and remaining olive oil.