Blistered Heirloom Tomato Bruschetta with Lemon Ricotta
Prep Time10 minutesmins
Cook Time8 minutesmins
Total Time18 minutesmins
Servings: 10
Ingredients
1pintheirloom cherry tomatoescut in half
1tablespoonolive oil
salt and black pepper
1cupricotta cheese
1tablespoonlemon juice
1teaspoonlemon zest
10slicestoasted crostini
1 1/2cupsmicro greens
Instructions
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.