Ingredients
- 1 can Cento Whole Cherry Tomatoes (28 oz), drained
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Cento Balsamic Vinegar of Modena
- 1 tbsp Honey
- 1/4 tsp Cento Coarse Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
- 1 Baguette, sliced
- 3/4 cup Ricotta Cheese
- 1/4 cup Fresh Basil Leaves, julienne sliced
Directions
Preheat oven to 400ËšF. Drain cherry tomatoes and add to an oven safe pan. Mix together olive oil, balsamic vinegar and honey until smooth, then cover cherry tomatoes with mixture. Top with salt and pepper, roast for 20 minutes or until tomatoes are caramelized. Cut baguette into 12 or more slices. Assemble bruschetta with a teaspoon of ricotta, topped with a spoonful of caramelized tomato. Finish with a pinch of salt and fresh basil. Serves 4.
