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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Toasted Bread with Caramelized Tomatoes and Ricotta

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Toasted Bread with Caramelized Tomatoes and Ricotta Empty Toasted Bread with Caramelized Tomatoes and Ricotta

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

    Toasted Bread with Caramelized Tomatoes and Ricotta Img50l
    Toasted Bread with Caramelized Tomatoes and Ricotta
    Toasted Bread with Caramelized Tomatoes and Ricotta Translucent
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    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.






    • 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).

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