Balsamic Tomato Bruschetta

I first had this appetizer at a friends house and knew I needed the recipe.  It's unlike any bruschetta I've ever had in that it doesn't use garlic or basil.  Over the years I've modified the recipe to suit our tastes. This easy dish makes the perfect appetizer or party food and is so pretty too!

Balsamic Tomato Bruschetta

Ingredients

• 1 baguette cut into 1/2" thin slices
• Olive oil
• Shredded parmesan cheese
• 2 pints of cherry tomatoes halved
• 1/2 cup of brown sugar
• 2 teaspoons of dried rosemary
• 1/2 teaspoon of kosher salt
• Pinch of red pepper
• 1/4 teaspoon of fresh black pepper
• 1/4 cup balsamic glaze
• 16 oz of whole milk ricotta

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Directions

• Pre-heat oven to 400°
• Place all bread slices onto a cookie sheet and brush with olive oil
• Sprinkle parmesan cheese onto bread slices and bake in oven until just golden brown
• Remove toasted bread from oven and allow to cool completely
• While bread is toasting, toss tomatoes with brown sugar, red pepper, salt, pepper and balsamic glaze
• Spread onto a lined cookie sheet (I use a silpat mat, but aluminum foil will work also)
• Bake in center of oven for 20 minutes or until tomatoes begin to caramelize
• Allow tomato mixture to cool completely
• Add a 1-2 Tablespoon dollop of ricotta onto each toast slice and spread
• Spoon tomato mixture onto ricotta

Love,