This bite-size bruschetta recipe is dressed in flavorful herbs and makes a perfect appetizer to pair with a classic Italian entrée.
1 (4-ounce) whole-wheat French bread baguette
1 pint cherry tomatoes
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon granulated sugar
2 tablespoons chopped fresh basil
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh oregano
1 teaspoon grated lemon rind
1 tablespoon lemon juice
3/4 cup part-skim ricotta cheese
1/8 teaspoon kosher salt
How to Make It
Slice baguette into 8 thin slices; arrange on a baking sheet coated with cooking spray. Toast bread under broiler 3 minutes or until golden brown, turning slices halfway through. Remove from oven.
Reduce oven temperature to 450°. Toss cherry tomatoes with olive oil, 1/4 teaspoon kosher salt, pepper, and sugar; bake at 450° on a jelly-roll pan 20 minutes. Using a rubber spatula, fold basil, thyme leaves, oregano, lemon rind, and lemon juice into ricotta cheese. Spread 1 1/2 tablespoons ricotta mixture over each toast; top with roasted tomatoes. Sprinkle toasts evenly with 1/8 teaspoon kosher salt.