Tomato Confit Bruschetta with Ricotta and Basil Pesto
Servings: 10
Calories: 214kcal
This Tomato Confit Bruschetta with Ricotta & Basil Pesto is loaded with Italian flavors and super simple to prepare, and makes the perfect party food!
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Ingredients
- 300 g organic cherry tomatoes
- 2 garlic cloves grated
- 4-5 sprigs fresh thyme
- 1 teaspoon demerara sugar
- 3 tablespoon extra-virgin olive oil
- ½ teaspoon high-quality balsamic vinegar
- sea salt and freshly-cracked black pepper
- 300 g italian rustic ciabatta bread sliced
- 240 g ricotta cheese
- 150 g basil pesto
Instructions
- Arrange the cherry tomatoes and grated garlic on a baking dish and tuck thyme sprigs around. Drizzle generously with olive oil, sprinkle with sugar and season with salt & pepper to taste. Add the balsamic vinegar and toss gently to coat.
- Bake at 130C/260F until tomatoes are wrinkly but not all have burst, abut 1-½ to 2 hours.
- Once ready, remove the tomatoes from the oven and cool at room temperature.
- In the meantime, grill the sliced bread until crispy, then spoon over a little ricotta cheese on each slice, top with cherry tomato confit, drizzle a bit of basil pesto on top and serve.
Notes
Store remaining cherry tomato confit with their cooking oil and pan juices in an airtight container in the fridge up to 2 weeks, or freeze up to 2 months.
Nutrition
Calories: 214kcal | Carbohydrates: 18g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 311mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 1mg