In My Kitchen: Caramelized Tomato Ricotta Bruschetta

I can’t get enough of bruschetta and caprese-like dishes! This recipe is fun because it mixes up the usual mozzarella-and-olive-oil combination.

You’ll need:

  • 1 1/2 pound cherry tomatoes, halved
  • Crusty bread, cut into slices 1/2 inch thick
  • 8 oz ricotta
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon fennel seeds, crushed
  • Salt
  • Pepper


  1. In a small bowl, stir together the olive oil, garlic, fennel seeds and pepper. Set aside for 30 minutes.

2. Preheat oven to 300 degrees.

3. Arrange the cut tomatoes on a rimmed baking sheet. Spoon the olive oil mixture over the tomatoes. Sprinkle with 1/2 teaspoon salt.

4. Bake until the tomatoes are partially shriveled and browned, but still overall juicy (about 1 1/2 hours).

5. Transfer tomatoes and juices to a bowl.

6. Broil or bake bread slices until edges are golden brown.

7. Top each bread slice with a heaping spoonful of ricotta, then a heaping spoonful of caramelized tomatoes. Serve.

Source: Williams-Sonoma?

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