A slow roast at a low temperature caramelizes the cherry tomatoes on this hearty bruschetta, intensifying their sweet flavor and giving them a tender texture. This makes a great appetizer for a simple Italian meal, or a light supper when paired with a salad.
Bruschetta con Pomodorini (Toasted Bread with Caramelized Tomatoes and Ricotta)
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 Tbsp. fennel seeds, coarsely pounded or crushed
Freshly ground pepper and fine sea salt
1 1/2 lb. cherry tomatoes, halved
12 slices crusty country bread, cut into slices 1/2 inch thick
Extra-virgin olive oil for brushing
8 oz. fresh sheep’ s milk ricotta or well-drained cow’s milk ricotta
Directions
In a small bowl, stir together the olive oil, garlic, fennel seeds and a generous grinding of pepper. Set aside and let stand for about 30 minutes.
Preheat the oven to 300° F. Arrange the tomatoes, cut side up, on a rimmed baking sheet. Spoon the olive oil mixture over the tomatoes and sprinkle with 1/2 teaspoon salt. Bake until the tomatoes are partially shriveled and browned in spots but still juicy, about 1 1/2 hours. Transfer to a bowl, taking care to scrape any juices and browned bits from the baking sheet into the bowl.
To make the bruschetta, position a broiler pan 4 inches below the heat source and preheat the broiler. Arrange the bread slices on a large baking sheet and brush the tops with olive oil. Slip under the broiler and broil until the edges are lightly browned and the tops are golden, 1-2 minutes.
Spread a heaping tablespoon of the ricotta on each slice of bruschetta and top each with 1 heaping tablespoon of the caramelized tomatoes. Arrange the bruschetta on a platter and serve.
8 comments
i made this, but the tomato skins were tough. I removed them, but it’s time consuming to do that. What would cause this? Other than that, it was delicious.
It may have been the variety of tomatoes you used in the recipe–some types of tomatoes are more prone to thick skins than others.
[…] Today’s Recipe: Bruschetta con Pomodorini […]
[…] Today’s Recipe: Bruschetta con Pomodorini (williams-sonoma.com) […]
[…] Bruschetta with Caramelized Tomatoes and Ricotta Otherwise known as bruschetta con pomodorini, these delicious toasts are topped with creamy ricotta and sweet, slow-roasted cherry tomatoes. […]
So easy and so perfect… just in time for my big party! I also have a container of fresh cheese….it will be so delicious!
I am so making this just for myself tonite for dinner!
I am so making this just for myself!