The only thing you’ll be saying after eating one of these is “di più si prega di“….. that’s Italian for MORE PLEASE!
After preparing these on Monday, I sat there and asked myself, “why don’t I roast tomatoes every day”? Roasting tomatoes brings out a sweetness in them and when they’re roasted in Enzo Basil Infused Olive Oil with garlic and balsamic vinegar, they literally burst with flavor when you bite in!
I placed them on top of creamy ricotta cheese (my favorite!) and a crispy baguette for a new twist on Tomato Basil Bruschetta. They were so incredibly delicious that they didn’t even make it to the dinner table! Nope, my roommate and I ate all of them long before the rest of dinner was ready!
- 1 cup cherry tomatoes
- 4 cloves garlic
- 3 tbsp Enzo Basil Olive Oil
- 1 tbsp balsamic vinegar
- ¼ tsp black pepper
- 2 tbsp fresh basil (chopped)
- 1/2 baguette (sliced)
- ¼ cup ricotta cheese
- ¼ cup arugula
Preheat the oven to 400°. Place the tomatoes and garlic on a baking sheet covered with foil bent into a basket shape. Drizzle with the olive oil and vinegar, then top with the black pepper and fresh basil.
Place into the oven for 25 minutes.
While the tomatoes are roasting, place the baguette in the oven for 3-5 minutes.
Remove from the oven and slice. Spread ricotta cheese on top of each slice of baguette.
Remove the roasted tomatoes from the oven and chop the garlic cloves.
Add the garlic back to the tomatoes. Lift the foil by two corners and slowly pour the tomatoes and sauce from the foil into a small bowl.
Using a large spoon, top each sliced baguette with the roasted tomatoes, garlic and sauce.
Top the bruschetta with a few pieces of fresh arugula and serve.
♣ Vegetarian Option: This recipe is vegetarian
♦ Gluten Free Option: Replace a traditional baguette with gluten-free bread or replace bread with sliced bell peppers.