Roasted Tomato Bruschetta with Fresh Ricotta & Herbs: A Quick Summertime Appetizer
By Table Talk on July 23, 2011
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My tomato plants have little green fruit on them, but it will be a while before they are ready for picking.
In the meantime, I have basil, thyme, and other herbs that are exploding out of the garden; begging to be used. Hard to resist such fresh flavors this time of year, and I am more than happy to add them to whatever I am making in the kitchen.
With garden tomatoes not quite ready, I turn to grape tomatoes from the market; sweet little gems, also referred to as “farmer’s candy”. I like to toss them with some olive oil, garlic, salt, pepper, and thyme, and roast them off in the oven until they have softened and taken on the subtleties of the infused oil.
From here you can do all sorts of things with the tomatoes: add them to salads, toss in pasta, or place them atop a grilled steak.
Or…you can incorporate them into a quick, easy appetizer, which is what I have done here.
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