Roasted Tomato & Pesto Bruschetta
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Ingredients:
- 1 pint cherry or grape tomatoes, halved
- 1–2 tbsp Garlic Olive Oil
- Salt & pepper, to taste
- 1 small loaf of crusty bread (like sourdough or ciabatta), sliced
- ½ cup whipped ricotta or softened goat cheese
- ¼ cup Basil Pesto
- Fresh basil leaves, for garnish
- Optional: A drizzle of Traditional Balsamic Vinegar
Instructions:
- Preheat oven to 400ºF. Toss halved tomatoes with Garlic Olive Oil, salt, and pepper. Roast on a sheet pan for 20–25 minutes, until soft and lightly caramelized.
- Brush bread slices with a bit more Garlic Olive Oil and toast in the oven or grill until golden and crispy.
- Spread a layer of whipped ricotta or goat cheese on each toast. Spoon on a layer of Basil Pesto, then top with a few roasted tomatoes.
- Garnish with fresh basil leaves. For a sweet, tangy finish, lightly drizzle each piece with Traditional Balsamic.