Something toasted

I love the idea of an opened faced sandwich this time of year. Who doesn't like a pizza-like size of grilled bread topped with seasonal produce, spreads, cheeses & cured meats? I grew a fondness for bruschetta while traveling in Italy. I can still taste the toasted piece of sweet baguette slathered with fig spread, topped with melty robiola cheese & paper thin slices of prosciutto from Enoteca Fuori Porta in Florence. This time of year I like to recreate that perfect patio lunch at home with minimal effort, using ingredients from my garden. The only thing missing is the Ponte Vecchio Bridge on the Arno River in the backdrop.

Bruschetta with Roasted Cherry Tomatoes, Basil and Ricotta 

Ingredients:
4 cups assorted cherry tomatoes
3 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
Four 3/4" thick slices of country-style bread
Olive oil for drizzling on the bread
1 garlic clove, peeled & halved
1/2 cup fresh ricotta cheese
Zest of 1 lemon
Kosher salt & freshly cracked pepper, to taste
12 basil leaves
Flaky sea salt such as Maldon
Balsamic reduction (optional)

Directions:
1. Preheat oven to 300°
2. Toss tomatoes with olive oil and salt. Spread out on a foil lined baking sheet. Roast for 2 hours. (If you are like me and love to multi-task, throw these in before heading to a yoga class. They will be ready by the time you get home.)
3. The tomatoes are done once they have shriveled some and show signs of golden brown. Pull baking tray from the oven and use a spatula to gently press the roasted tomatoes to extract some of their juices. The less juice in the tomatoes the better they will sit up on the toasted bread.
4. To toast slice of bread, preheat broiler or outdoor grill. Drizzle one side of bread with olive oil. Toast, turning once, until golden and crisp, about 1-2 minutes. Rub toasts with cut garlic.
5. Put the ricotta along with the lemon zest in a small bowl and season generously with salt and pepper. Divide the ricotta spread between the 4 pieces of toasted bread. Lay 3 basil leaves on each one. Mound the tomatoes on the toasts. Season with sea salt and more freshly cracked pepper. Drizzle with a balsamic vinegar reduction if desired. Serve warm or at room temperature

Serves 4
Recipe adapted from Franny's Cookbook