A visit to London Covent Garden and Jamie Oliver restaurant inspired this easy recipe for roasted cherry tomato and basil bruschetta with creamy ricotta. It is a fresh and delicious summertime appetizer or entree.
Visit to London
We have just returned from a 10-day, action-packed trip to London, England. Along with the many attractions and sites to visit in this lovely city, we managed to sample many foods and restaurants along the way. As fans of Jamie Oliver, the popular British celebrity chef, restaurateur and author, we were excited to visit one of his places in central London’s Covent Garden where we shared a Bruschetta appetizer.
Bruschetta Appetizer
I came home and played around in the kitchen to create something similar using slow-roasted cherry tomatoes on toasted rustic bread with a generous smear of creamy ricotta.This photo of my youngest daughter, my oldest grandson, my oldest daughter, my husband and I was taken with our server who was knowledgeable, friendly and totally cool. It would had been wonderful to have our other two daughters with us but this time in their lives is just too full caring for their large families.
The roasted tomatoes on the Bruschetta burst with flavor and the combination of cheese and fresh herbs atop the grilled toast is just amazing.
While at the London restaurant, we enjoyed pea and mint soup, skirt steak and fries, primavera ravioli and a burger as well as the Bruschetta and other appetizers.
But the Bruschetta stood out to me and I knew it would be easy to prepare at home. Serve it as an appetizer but it is also great as a light entree.
I will be sharing more of our time in London as well as what we experienced concerning the London Bridge terrorist attack. I have many photos to organize and edit and some very interesting places to tell you about. We are working through a little jet lag and the catch-up responsibilities around the house but we are slowly getting back to our regular schedules.
Roasted Cherry Tomato Bruschetta with Creamy Ricotta
To make the Bruschetta, start with some beautiful cherry tomatoes.
Slice in half and drizzle on extra virgin olive oil.
Season with salt and pepper and add a splash of balsamic vinegar. Pop into the oven to roast.
While the tomatoes are roasting, slice the bread.
Brush olive oil onto one side and toast on a hot grill pan until golden.
Lightly rub a clove of garlic on the toasted bread.
Remove the tomatoes from the oven.
Combine the ricotta cheese, seasonings, herbs and a splash of olive oil.
Spread toast with cheese mixture and top with tomatoes, additional herbs and serve immediately.
 Roasted Cherry Tomato Bruschetta with Creamy Ricotta
yield: 6-slices
INGREDIENTS:
1 pint cherry tomatoes
extra virgin olive oil, divided
salt
pepper
Balsamic vinegar
6 slices of a rustic-style bread cut into thick 1-inch slices
1 clove of garlic
1 cup ricotta cheese
fresh basil
fresh oregano, thyme, chives or other herbs as desired
DIRECTIONS:
Preheat oven or toaster oven to 400 degrees F.
Slice cherry tomatoes in half and toss onto a foil-lined baking pan. Drizzle with olive oil (about a tablespoon) and toss to coat. Sprinkle with salt and pepper and pour on a splash of balsamic vinegar.
Bake for 30-40 minutes depending on size of tomatoes. The longer the tomatoes are baked the more intense the flavor becomes.
While the tomatoes are roasting, combine the ricotta cheese, a pinch of salt, fresh ground pepper, a sprinkling of finely sliced basil, additional herbs, as desired. and a drizzle of olive oil.
Lightly brush the top side of each slice of bread with olive oil. Place in a medium hot grill pan, oiled side down and cook until toasted. Remove from grill pan and lightly rub toasted bread with the cut side of the garlic clove.
To assemble Bruschetta:
Spread ricotta mixture on each slice; top with roasted tomatoes and garnish with additional basil and herbs. Serve immediately.
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These sound amazing!!! I can't wait to try this recipe!! Thank you!!
So glad you are all okay. Traveling anywhere is scary these days. Thanking God for His protection for your family!!
Blessings~
What a fabulous trip. All the food is making me hungry