Bruschetta with Oven Roasted Tomatoes
I love to prepare bruschetta when I entertain. This is a perfect appetizer because it can be prepared ahead of time and plated on your buffet before your guests arrive. It also looks beautiful and tastes fabulous!
6 Roma Plum Tomatoes, seeded
Extra Virgin Olive Oil, Salt, Pepper & Dried Oregano
Ricotta Cheese (or any cheese you prefer)
Oven Dried Tomatoes
Extra Virgin Olive Oil
Salt & Pepper
Basil or Parsley Leaves (Optional Garnish)
Roasted Tomatoes: Slice the Roma Plum Tomatoes into quarters and remove the seeds. Place the tomatoes on a sheet pan that has been lined with aluminum foil. Drizzle with extra virgin olive oil, salt, pepper and dried oregano. Place the tomatoes in a 250 degree oven for approx. 2 hours. Remove from the oven when roasted and let cool.
Bruschetta: Meanwhile, slice the semolina bread. If desired, grill the bread with olive oil, salt and pepper. Top with the ricotta cheese, then layer with the oven roasted tomatoes, a drizzle of olive oil, salt and pepper to taste. Top with fresh herbs if desired.