Why this recipe works:
Normally, tomato bruschetta suffers from two main problems: watery, bland tomatoes and soggy bread. We ditched the tomato water by treating the tomatoes with salt and sugar and spinning them in a salad spinner to shed as much moisture as possible. We fixed the soggy toasts by making a moisture barrier of whipped ricotta cheese (arugula pesto and olive tapenade in the variations) and spreading it over the toasts before we topped them with tomatoes. The spread also acted as a glue that held the tomatoes in place.
Makes 12 toasts
If you can’t find ciabatta, use hearty Italian bread instead.
- 1 pint grape tomatoes, quartered
- Salt and pepper
- 1/4 teaspoon sugar
- 7 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 loaf ciabatta bread, ends discarded, sliced crosswise into 12 (1/2-inch-thick) pieces
- 1 garlic clove, peeled anad halved
- 1 1/2 cups whole-milk ricotta cheese
- 3 tablespoons chopped fresh basil
- 1. Combine tomatoes, ½ teaspoon salt, and sugar in bowl and let sit for 30 minutes. Transfer tomatoes to salad spinner and spin until excess liquid has been removed, 45 to 60 seconds, redistributing tomatoes several times during spinning. Return tomatoes to bowl along with 3 tablespoons oil, vinegar, and ¼ teaspoon pepper and toss to combine.
- 2. Meanwhile, adjust oven rack 6 inches away from broiler element and heat broiler. Arrange bread on baking sheet. Broil bread until deep golden brown, 1 to 2 minutes per side. Lightly rub 1 side of bread with cut side of garlic and brush with 1 tablespoon oil. Season with salt and pepper to taste.
- 3. Process ricotta, ½ teaspoon salt, and ¼ teaspoon pepper in food processor until smooth, about 1 minute. With processor running, slowly add remaining 3 tablespoons oil until incorporated. Spread ricotta mixture evenly on toast slices. Top toasts with tomato mixture and sprinkle with basil. Serve.
~ Cook's Country
Oh my gosh, Diane, this looks so very good. I have to try this one. These sort of meals are so enjoyable. Definitely will try this, but do I have to be on furlough first? LOL I sure wish I had had this recipe when faced with seasonal layoffs while raising my children. It was every year from about a week before Christmas until end of February or first part of March. Bad time of the year for it, too. We learned to be very creative for Christmas; shopped during the year and had to hide things at my Mother's. LOL Also, did a lot of sewing. You don't want to hear my daughter talk about some of the outfits I made her for school. What an experience. I think it was about that time my mother would take she and my niece Easter shopping. LOL
It really does make sense to spread the ricotta cheese on the toasted bread doesn't it? Holds everything together!
I bet you were a great seamstress!
Just read where 86% of the government is still working....and that the furlough may end as early as Monday afternoon for many who were called non essential when, in fact, they were essential.
I really do believe that Obama and Biden should be on the non essential list, don't you?
Oh, Diane, no, my Mom was the seamstress. My effort was not too bad but certainly not that great. Poor daughter. The boys were so glad that I didn't attempt to make denim jeans. LOL Did make pajamas that Christmas and nightgowns for my daughter and I; I don't think we wore them it was that bad. LOL
I am much better at needlework and crafts, and I can make quilts that are not bad, just not clothing, nope, not a good idea.