There is something about dinnertime that has always been a challenging time of the day as the kids compete for my attention while I attempt to cook dinner and we eagerly await daddy’s arrival home from work. Now that my kids have gotten older, I find that having something to snack on keeps the chaos to a minimum, until daddy walks in the door, that is. Once daddy is home ‘wrestle-mania’ breaks out in full force and the craziness continues, but at least everyone can pick up a little bite to eat – and I can finish up dinner.  Consequently, appetizers have become a regular part of dinner in our family.
My fresh baked homemade Rosemary Rustic Loaf is the base for this delicious bruschetta. Topped with creamy ricotta, sweet roasted tomatoes, and a tangy balsamic glaze, you will love this combination of flavors. I could just eat a plate of this flavorful bruschetta for dinner, in fact, I have; and this appetizer may persuade you to do the same.

Roasted Tomato & Ricotta Bruschetta

Prep/bake time: 40 minutes / Serves: 6

Ingredients

6 slices of rosemary rustic loaf, halved
36 cherry tomatoes, roasted and chilled
1 cup ricotta
8 springs fresh basil
1/4 cup extra virgin olive oil
1/4 cup pine nuts, toasted
balsamic glaze, as desired
course salt & pepper, to taste

Instructions

1. Roast cherry tomatoes with olive oil drizzled on top in the oven at 400° for 25-30 minutes or until skins begin to blister.
2. Remove tomatoes from oven and set on counter to cool. Once cooled, place in an airtight container and chill in the refrigerator for at least two hours.
3. Prep the ingredients before assembling and serving.
4. Toast pine nuts in a small skillet over medium heat for 5 minutes, stirring occasionally, set aside.
5. Roll basil leaves together and slice in thin strips, set aside.
6. Retrieve roasted tomatoes from refrigerator and you are ready to assemble.
7. Using the rosemary rustic loaf, make six slices about half an inch thick, half each slice equally.
8. Top each slice with a heaping tablespoon of ricotta, three cherry tomatoes, slices of basil, sprinkle with pine nuts, add a pinch of course salt, cracked pepper, drizzle balsamic glaze and serve immediately.