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!
Blistered Heirloom Tomato Bruschetta with Lemon Ricotta
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 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.