When I was figuring out what I was cooking/photographing/posting this week, this blistered heirloom tomato bruschetta with lemon ricotta was not on my list. I was thinking I’d bake all week. Then we hit that dreaded 90 degree mark, and I was like screw that! I am totally not turning on my oven. It was the combination of it being way too hot and spying these cute little heirloom tomatoes at the market when I decided that I wanted a couple more bites out of summer. Tomatoes are such a glorious, glorious thing right now, and I really want to gobble them up before the summer comes to an end. In this recipe, I wanted the tomatoes to shine, so I made a simple yet delicious bruschetta topped with a lemon ricotta spread and juicy blistered heirloom tomatoes.
Do you ever feel like you just can not wake up? Am I just feeling this way because it’s Monday, or am I feeling this way because I just turned 29 and mentally I feel like I need a nap each and every day. I’ve never been much of a napper, but in my old age (kidding!) I feel like I need a nap every darn day. If you are wondering, yes, I do get a full 8 hours of sleep each night and I sleep quite peacefully also, but 1 PM rolls arounds, and all I want to do is crawl in bed and go to sleep. I think I will just blame the altitude like I do with everything else.
Damn you altitude!
I had a few pieces of this bruschetta left over, and it was the perfect pick-me-up this afternoon.
These tomatoes are like little bursts of sunshine, and they have a way of brightening up just about anyone’s day! Make them before the summer ends. You will not be disappointed! I promise!
Beer: Pretty Things’ Meadowlark IPA
Brewery: Pretty Things Beer and Ale Project
Style: American IPA
Alcohol Content: 7.0%
Description: Let’s get straight to the point. This beer is a bombshell of an IPA, and I just adore it. I wouldn’t have picked just any ordinary IPA for this beer pairing, I had to go interesting, crisp and citrusy. This IPA is just that. With any dish that is heavy in “tomato,” the acidity really takes center stage. I really wanted to calm down that acidity with a beer that was well-balanced, yet still bitterly hoppy. It’s the grapefruit notes and light malt character that have me pairing this bruschetta with this beer, and the two were a glorious match.
I know. I’m quite light on my written portion of today’s post. I blame the altitude. ;)
Have a great week, everyone! Here’s the easy peasy recipe!
- 1 pint heirloom cherry tomatoes cut in half
- 1 tablespoon olive oil
- salt and black pepper
- 1 cup ricotta cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 10 slices toasted crostini
- 1 1/2 cups micro greens
- Preheat your oven to 400 degrees F and line a large baking sheet with foil or a silicone baking mat. Place the halved cherry tomatoes on the prepared baking sheet and drizzle with olive oil. Sprinkle the tomatoes with salt and pepper. Bake them for 6-8 minutes or until they just begin to blister. Remove them from the oven and let cool for a minute or two.
- In a small bowl, whisk together the ricotta cheese, lemon juice, lemon zest and a dash of salt and pepper until thoroughly combined. Set aside or refrigerate for later use.
- Prepare your bruschetta by dolloping a tablespoon or two of the ricotta cheese mixture on each slice of crostini. Top with blistered tomatoes and micro greens. Enjoy immediately or store in the fridge for a couple of hours until you are ready to serve.