Recipe courtesy of Franco Noriega
Grape Tomato Bruschetta
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 240
- Total Fat
- 20
- Saturated Fat
- 6
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 30
- Sodium
- 424
- Total: 1 hr
- Active: 20 min
Ingredients
Two 12-ounce containers on-the-vine cherry tomatoes (keep their stems on)
1/2 cup olive oil, plus more for drizzling
1/4 teaspoon crushed red pepper flakes, plus more for sprinkling
3 sprigs fresh oregano, leaves removed
3 sprigs fresh thyme, leaves removed
4 cloves garlic, crushed, plus 1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
1 cup finely chopped fresh parsley
Zest of 1 lemon
Ciabatta, cut into 1/2-inch-thick slices and toasted with olive oil and kosher salt
1 pint good-quality fresh ricotta
Flaky salt, for sprinkling
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.