Bruschetta with Mozzarella Ricotta and Roasted Cherry Tomatoes
Bruschetta with Mozzarella Ricotta and Roasted Cherry Tomatoes
If you are a fan of bruschettas, then this option with mozzarella and cherry tomatoes will be among the favorites. We are sure of that!
The secret of well-prepared bruschettas lies in the use of fresh and crispy bread. Here we bet on whole grain. But you are free to choose another. It is important that it is well flavored and baked in a hot pan.
Of course, you can experiment with different toppings, but the combination of mozzarella, ricotta and roasted cherry tomatoes will definitely become your favorite.
Bruschettas are suitable for both appetizers and snacks. You will be able to impress your family and friends with them.
PS: The lovely plates are form our friends SBB.
Photos by Ivan Vandov
- 8 slices of whole grain bread
- 1 mozzarella (125 g.)
- 125 g ricotta
- 8 tsp dried tomato paste (overflowing teaspoons)
- 24 cherry tomatoes
- 3 clove garlic
- 30 basil leaves
- 2 pinch salt
- 2 pinch freshly grounded black pepper
- 50 ml olive oil extra virgin
Put cherry tomatoes in a tray, add chopped garlic, salt and olive oil. Bake in a preheated oven at 220 degrees for about 10 minutes until browned.
Put mozzarella and ricotta in a bowl, season with salt and freshly ground black pepper. Stir well with a fork until the mixture is homogenous.
Cut the bread into 8 slices about 1.5 cm thick. Heat a rib pan over medium-high heat and bake the slices on both sides until golden.
Cut a clove of garlic and rub it on one side of each slice.
Drizzle with a little olive oil and spread the paste with dried tomatoes.
Apply a thick layer of the mixture with mozzarella and ricotta, sprinkle with a little black pepper.
Put basil leaves as pads and place the cherry tomatoes in, 3 pieces for each bruschetta. Drizzle with a little more olive oil.
