Photo by: Oxmoor House
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.
Oxmoor House OCTOBER 2006
1. Preheat oven to 425°.
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. 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. Combine ricotta, goat cheese, and remaining 1/8 teaspoon pepper in a small bowl; microwave at HIGH 30 seconds to soften.
5. Preheat broiler.
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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Roasted Tomato-Ricotta Bruschetta recipe
