Recipe courtesy of Franco Noriega
Grape Tomato Bruschetta
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- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 240
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 30 mg
- Sodium
- 424 mg
Tomato bruschetta is usually served at the height of tomato season, but by taking ubiquitous cherry tomatoes and cooking them low and slow with good olive oil and lots of seasoning, you can enjoy them year-round. Paired with creamy ricotta and crusty bread, this is an excellent appetizer or cocktail hour nibble. The bright gremolata brings added flavor and color for an ultimately delightful dish.
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 240
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 30 mg
- Sodium
- 424 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Place the tomatoes in a single layer in a 9-by-13-inch baking dish. Drizzle with the olive oil, then sprinkle with the red pepper flakes, oregano, thyme, crushed garlic, 1 teaspoon kosher salt and several grinds of pepper. Transfer to the oven and cook until shriveled and tender, about 45 minutes. Remove the stems, leaving one bunch on the stem, and mash about half the tomatoes with a fork. Let cool slightly.
- Combine the parsley, lemon zest, chopped garlic, kosher salt, pepper and a drizzle of olive oil in a small bowl.
- Top the slices of toast with a generous amount of ricotta, then spoon the tomatoes and juices on top and sprinkle with the parsley mixture, a drizzle of olive oil, a pinch of red pepper flakes and a pinch of flaky salt.
