Roasted Tomato-Ricotta Bruschetta

Thanks to the juicy tomatoes and creamy cheese mixture, this open-faced sandwich will definitely require a knife and fork! Though bruschetta is often served as an appetizer, this is a main-dish serving.

Yield: 4 servings (serving size: 1 bruschetta)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 29%
  • Fat: 10.6g
  • Saturated fat: 5.7g
  • Protein: 17g
  • Carbohydrate: 43.7g
  • Fiber: 4.2g
  • Cholesterol: 24mg
  • Iron: 4mg
  • Sodium: 874mg
  • Calcium: 238mg

Ingredients

  • 8 large plum tomatoes, cut into 1/2-inch slices (about 2 pounds)
  • Cooking spray
  • 2 teaspoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, divided
  • 4 garlic cloves, thinly sliced
  • 1 (6-ounce) package fresh baby spinach
  • 1/8 teaspoon salt
  • 1/2 cup part-skim ricotta cheese
  • 1/4 cup (2 ounces) goat cheese
  • 4 (2.5-ounce) slices peasant bread or other rustic bread, lightly toasted
  • 1/4 cup preshredded fresh Parmesan cheese

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Place tomato slices in a single layer on a baking sheet coated with cooking spray. Drizzle tomato slices evenly with 1 1/2 teaspoons oil; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Bake at 425° for 15 to 17 minutes or until tomatoes begin to brown and skins wrinkle.
  3. 3. While tomatoes bake, heat remaining 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add garlic, and sauté 1 minute. Add spinach, and cook 1 to 2 minutes or until spinach wilts. Stir in 1/8 teaspoon salt.
  4. 4. Combine ricotta, goat cheese, and remaining 1/8 teaspoon pepper in a small bowl; microwave at HIGH 30 seconds to soften.
  5. 5. Preheat broiler.
  6. 6. Top bread slices evenly with half of tomatoes; top evenly with wilted spinach mixture. Spoon ricotta cheese mixture evenly over spinach; top evenly with remaining tomato slices. Sprinkle bruschetta evenly with Parmesan cheese. Place bruschetta on a baking sheet; broil 1 minute or until cheese melts.
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