slow-roasted tomato & ricotta bruschetta
on Jun 03, 2014, Updated Jul 30, 2019
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For years I shared an apartment in Greece with my wonderful friend Sarah. If the walls had had ears, they could probably write a book or two about the conversations we had. We cooked and giggled and gossiped and stayed up far too late watching episode after episode of whatever TV series we were hooked on at the time (Alias or 24, anyone? Yes, it was that long ago!) We had so much fun, but one thing I realised pretty quickly was that it wasn’t a good idea to talk about anything I was even a bit concerned about at night.
A typical such not-a-good-idea conversation would go something like this. Me: ‘Oh no, I’ve got to go to the tax office tomorrow before work. Oh my goodness, I’m going to be tired. I bet there’ll be a really long queue and I’ll be late for work.’ Sarah: ‘Oh no, don’t be silly. It’ll be fine.’ Me: ‘I don’t think so. Everyone’s going to start pushing and shoving and I might not have all the papers they need. Then I’ll have to go again and that’ll be awful, too.’ And so we went on. As far as I was concerned, it was ALL bad!
In the morning, the glass would be half full again and I’d wonder why I’d freaked out so much over such a tiny little thing as having to go to the tax office (in Greece, that usually is a pretty frightful experience, but still, in the grand scheme of things it was nothing, let’s face it). I still have a tendency to react like this (< Mr. Scrummy nodding in the background), so now I try to follow my self-imposed ‘rule’ about not dealing with tricky things when I’m tired. This doesn’t always work, though. Take a few days ago when I decided to try making some veggie burgers. Basically, they didn’t turn out how I was hoping. OK, no big deal really, but I was left feeling a bit frustrated about all the ingredients I’d bought and lugged home from the shops on foot and all the time I’d spent trying to create these burgers that had been so great in my mind.
Afterwards, Mr. Scrummy and I went for a little walk and, tired, I started to grumble and worry aloud about all sorts of things (Me: ‘Now I need to find another recipe to post tomorrow. I can’t find any ricotta cheese. We don’t have a car to go and look for some. How come we can’t just get somewhere to live and be normal?’ etc. etc. etc.) Everything was baaaaad, just like in my midnight conversations with my friend.
Oh dear. Time to chill out and make something simple that I knew couldn’t really fail. Enter these slow-roasted tomato and ricotta bruschetta, the recipe for which I shamelessly barely adapted from the latest issue of the UK Delicious magazine where I always seem to find a great recipe in a pinch. To make these I knew I wouldn’t have to struggle too much to manage without my favourite appliances or find everything in a kitchen not my own; just because it was so simple.
So, so simple, in fact. Just toss a selection of mini tomatoes (different colours, if you can find them) with good quality olive oil, crushed garlic, fennel seeds and a little sugar, then slow roast for an hour. Char-grill slices of crusty bread on a griddle pan such as this one, then top with a mixture of ricotta and lemon zest followed by the beautifully sweet and sticky tomatoes and some fresh basil leaves. Honestly, one of the most delicious little snacks I’ve had in ages. And I even had this ‘little helper’ while I was taking my photos:
So how do you react when things don’t go according to plan? Do you freak out a bit like me (especially when tired!) or take it all in your stride? If you’re in the second group, give me some lessons … please!
Oh, and I just joined Instagram (= addictive already) so do follow me if you feel so inclined. Thank you!
slow-roasted tomato & ricotta bruschetta
Ingredients
- 10 ounces mixed baby tomatoes, I used a pack of 3 different types
- 2 tablespoons extra virgin olive oil plus a little extra for drizzling
- 1 garlic clove, crushed
- 1/2 teaspoon fennel seeds, crushed
- 1/2 teaspoon sugar
- 3/4 cup ricotta cheese
- zest of 1/2 a lemon
- 4 slices of fresh crusty bread, I used sourdough
- fresh basil, to serve
- salt and pepper for seasoning
Instructions
- Pre-heat the oven to 300F/150C and line a baking tray with baking paper. Put the tomatoes, oil, garlic & fennel in a bowl and toss to combine, then tip out onto the baking tray and bake for 1 hour.
- Meanwhile, mix the lemon zest into the ricotta. After the tomatoes are done (they should be golden and sticky), set them aside to cool a little while you char-grill the bread on both sides on a hot griddle pan
. - Spread the toasts with the lemony ricotta, spoon over the tomatoes and juices (pour and scrape the juices off the baking tray and onto the toasts) and scatter each with a few of the basil leaves. Lastly, grind over plenty of salt and a little pepper, drizzle over a little more olive oil and serve. Mmmm!
.Notes
Nutrition
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This bruschetta is gorgeous! It looks so delicious – I love the idea of roasting tomatoes! The flavor is probably so much better than fresh!!
You’re right, the flavour was actually really intense, almost like sundried tomatoes. It tasted delicious, I have to say, and so so easy as well, which is the best part. So glad you like this!
Oh, man. I LOVE bruschetta so much but somehow never get around to making it as often as I’d like. I’m so trying this awesome-looking bruschetta this summer with my fresh garden tomatoes! Gorgeous photos! 🙂 Pinned.
Hi, Sarah, so happy that you passed by! Please do try this with your home-grown tomatoes. I think it would work even with larger tomatoes (just chop them before roasting). Thanks for the compliment on the photos and also for the pin!
I could eat just this for a meal and be perfectly happy! Cute photo of Nelson the cat.
Yeah, me too, Pam. I only had one piece but could have eaten all four! So glad you like them! 🙂
I can’t give you lessons here coz I am the same. Big worrier and just lose hours of sleep thinking of things 🙁
I just love how simple and fresh this recipe is! I just followed you on IG and can’t wait to see more behind the scenes.
Thanks for following me on IG, Zainab … so appreciate the support! 😉 Just followed you back! I think IG is quickly going to become my favourite SM. Oh dear, I feel an addiction coming on!
So glad you like the recipe! 🙂
I’m always in the mood for bruschetta. This look perfect. So ready for home grown tomatoes too!
You have homegrown tomatoes? This would be wonderful made with those! 🙂
Bruschetta, my favourite appetiser! I had this for dinner tonight! Yours looks so delicious and the ricotta must add such a delicious touch. Re your question about things going a bit haywire, it’s totally human to freak out a bit especially when you’re tired! I tend to snap out of it after rationalising that it’s not all that bad, and trust me you did a great job here!
The success of this bruschetta is making me think that I should experiment with some different types. I think it would be hard to go wrong. Thanks for saying I did a great job, Jessica! 🙂
Problems DO have a way of seeming worse at night. But not these tomatoes–they’d be fab ANY TIME!
Too right, Erin! Glad you like them! 🙂
I’m quite a worrier also, and some days I really need to tell myself to take a chill pill! Nothing like simple meals like this to talk you down. Love this bruschetta topping!
Yes, I don’t think there’s much in life that some nice food can’t make feel at least a lot better! So glad you like this, Joanne!
I am kinda the same way when it comes to thinking about stuff at night. If I think about anything that is somewhat worrying me, I will not sleep good at all. And I am not a good sleeper anyways! Worrying just makes it worse. Boo.
But enough about worrying. This bruschetta looks amazing, Helen! I’m totally swooning over the tomatoes! YUM!
Worrying is never a good idea. The problem is, how to stop?! Oh well, at least we have all sorts of nice food to make us feel better. So glad you like this bruschetta, Julie. Thanks for the lovely compliments!
This bruschetta looks so summery and fresh!
Hi, Ami! Thanks so much for paying me a visit and so glad you like the bruschetta! 🙂