Cherry Tomato Bruschetta

By Joelene

Ingredients

• 1 loaf (10 oz) Italian bread, trimmed and cut into 16 pieces (each about 1/2 inch thick)
• 3 tablespoons extra-virgin olive oil
• 1 cup ricotta
• 1/4 cup basil leaves, chopped, plus small leaves, for garnish
• 1/2 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, halved lengthwise
• 1 1/2 pounds heirloom cherry tomatoes, sliced
• 1 tablespoon lemon juice

Preparation

Step 1

Heat grill or grill pan to medium-high. Brush bread slices on one side with 1 tbsp of the oil. Grill, oil side down, for 11/2 minutes. Brush with 1 tbsp oil and flip slices over. Grill another 11/2 minutes or until toasted and lightly marked. Transfer to a platter.

In a medium bowl, stir together ricotta, 1 tbsp of the chopped basil, the lemon zest and 1/4 tsp each of the salt and pepper.

Rub cut side of a garlic clove half on 4 of the bread slices. Repeat with remaining garlic clove halves and remaining grilled bread.

Gently toss cherry tomato slices with remaining 1 tbsp olive oil, remaining chopped basil, remaining 1/4 tsp each salt and pepper and the lemon juice.

Spread 1 tbsp of the ricotta mixture on each grilled bread slice. Top with a spoonful of the tomato mixture and garnish with basil leaves.