Tomato Bruschetta with Ricotta and Basil
(from 226-2tone’s recipe box)
Makes 12 toasts
If you can’t find ciabatta, use hearty Italian bread instead.
Source: Cook's Country April/May 2012 (http://recipetools.gotdns.com/mags/CC/44/CC-44.html#Tomato%20Bruschetta%20with%20Ricotta%20and%20Basil) (from RecipeThing user Bethany)
Ingredients
- 1 pint grape tomatoes, quartered
- Salt and pepper
- 1/4 teaspoon sugar
- 7 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 loaf ciabatta bread, ends discarded, sliced crosswise into 12 (1/2-inch-thick) pieces
- 1 clove garlic, peeled anad halved
- 1 1/2 cups wholemilk ricotta cheese
- 3 tablespoons chopped fresh basil
Directions
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Combine tomatoes, 1/2 teaspoon salt, and sugar in bowl and let sit for 30 minutes. Transfer tomatoes to salad spinner and spin until excess liquid has been removed, 45 to 60 seconds, redistributing tomatoes several times during spinning. Return tomatoes to bowl along with 3 tablespoons oil, vinegar, and 1/4 teaspoon pepper and toss to combine.
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Meanwhile, adjust oven rack 6 inches away from broiler element and heat broiler. Arrange bread on baking sheet. Broil bread until deep golden brown, 1 to 2 minutes per side. Lightly rub 1 side of bread with cut side of garlic and brush with 1 tablespoon oil. Season with salt and pepper to taste.
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Process ricotta, 1/2 teaspoon salt, and 1/4 teaspoon pepper in food processor until smooth, about 1 minute. With processor running, slowly add remaining 3 tablespoons oil until incorporated. Spread ricotta mixture evenly on toast slices. Top toasts with tomato mixture and sprinkle with basil. Serve.