Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Toasted Bread with Caramelized Tomatoes and Ricotta

Share

Lobo
Moderator
Moderator

Posts : 17977
Thanked : 881
Join date : 2013-01-12

Toasted Bread with Caramelized Tomatoes and Ricotta

Post by Lobo on Sun 07 Feb 2016, 8:39 pm


Toasted Bread with Caramelized Tomatoes and Ricotta

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 95 minutes
Servings: 6
In Italy, a favorite snack is a thick slice of bread rubbed with tomato and seasoned with olive oil and salt. Here, that satisfying combination is enhanced with creamy fresh ricotta and roasted cherry tomatoes.



  • Printer Friendly Version






  • 269

Ingredients:


  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 2 garlic cloves, minced
  • 1 Tbs. fennel seeds, coarsely pounded or crushed
  • Freshly ground pepper, to taste
  • 1/2 tsp. fine sea salt
  • 1 1/2 lb. cherry tomatoes, halved
  • 12 slices crusty country bread, each 1/2 inch thick

  • 8 oz. fresh sheep’s milk ricotta or well-drained cow’s milk ricotta

Directions:

In a small bowl, stir together the 1/4 cup olive oil, the garlic, fennel seeds and a generous grinding of pepper. Let stand for about 30 minutes.

Preheat an 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 the salt. Bake until the tomatoes are partially shriveled and browned in spots but are 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.

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 to 2 minutes.

Spread a heaping 1 Tbs. of the ricotta on each slice of bruschetta and top each with a heaping 1 Tbs. of the caramelized tomatoes. Arrange the bruschetta on a platter and serve. Serves 6.

Adapted from Williams-Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011).

Related Tips


  • All About Tomatoes

    Current date/time is Thu 08 Dec 2016, 3:52 am