A great wintery version of the classic tomato bruschetta! The tomatoes are slow-roasted in the oven and caramelize and sweeten beautifully. Perfect with some creamy ricotta over crispy bread. These Slow Roasted Tomatoes and Ricotta Bruschette are so easy to make and my new favourite starter!
Datterini & Grape Tomatoes: Perfect for slow roasting
On the days when my oven is on, I don’t pass up the chance to also bake a tray of the sweetest little tomatoes. These tomatoes can easily be found at almost all major stores – and you can recognize them for their date like shape (in italian its datteri – that’s where the name Datterini comes from) and they are a delight to eat, either fresh or slow roasted.
You can also find them in orange, green and dark red varieties, also called grape tomatoes as they are the shape of – grapes! The main difference with cherry tomatoes is that they are meatier, have a thicker skin (great for roasting) and sweeter. Pair it with some creamy ricotta and you have a delicious starter for any meal.
Ingredients for this Slow roasted tomatoes and ricotta bruschette
Only a few ingredients are required for these easy slow roasted tomatoes and ricotta bruschette:
- Tomatoes – I like to use a mixture of datterini and grape tomatoes, red and orange for the vibrant colours. Pick the sweetest you can find as these will make a lovely combinations of flavours and textures. Cherry tomatoes also work well but I find that they need a bit extra salt to bring out more sweetness, especially if these are out of season!
- Garlic – a whole bulb sliced in half to slow roast with the tomatoes
- Fresh Ricotta
- Extra virgin olive oil – LOTS of it!
- Salt and Pepper
- Bread – A light airy loaf that you can slice in thick slices, or a nice sourdough or ciabatta loaf. A baguette will also work for smaller crostini style bruschetta.
- Fresh Parsley – for garnish
How to make these Slow roasted tomatoes and ricotta bruschette
Prepare the Tomatoes and Garlic for slow-roasting
Start off by preheating the oven at 180 degrees. Slice the tomatoes in half and place in a small glass tray with the sliced garlic bulb, the olive oil, a pinch of salt and pepper.
Roast till tender and sweet and combine with the garlic
Roast for 40 minutes till the tomatoes are falling apart. Remove the garlic cloves from the bulb, mash them and mix gently with the tomatoes. Check for seasoning and add more salt as required. Set aside to cool slightly.
Top the bruschette
In the meantime, grill or toast the bread, spread the ricotta, top with the slow-roasted tomatoes, fresh parsley and more cracked pepper. Serve immediately!
Want to read more?
If you enjoyed these Slow roasted tomatoes and ricotta bruschette! Check out my other Bruschette variations on this Easiest Tomato Bruschetta recipe!
Slow Roasted Tomatoes and Ricotta Bruschetta
Ingredients
- 500 Grams Grape, Datterini or Cherry Tomatoes (halved)
- 1 Bulb Garlic (sliced in half)
- Half Cup Extra Virgin Olive Oil (125 ml)
- 8 Sliced Thick crusty bread (Sourdough, Vienna or Baguette )
- 6 Tbsp Ricotta
- Salt
- Pepper
- 1 Handful Parsley (Finely chopped)
Instructions
- Preheat oven at 180 degrees.Slice the tomatoes in half and place in a small glass tray with the sliced garlic bulb, the olive oil, a pinch of salt and pepper.
- Roast for 40 minutes till the tomatoes are falling apart. Remove the garlic cloves from the bulb, mash them and mix gently with the tomatoes. Check for seasoning and add more salt as required. Set aside to cool slightly.
- In the meantime, grill or toast the bread, spread the ricotta, top with the slow-roasted tomatoes, fresh parsley and more cracked pepper. Serve immediately!
