Cherry Tomato Bruschetta
Roasted cherry tomatoes over creamy ricotta on toasted rustic bread, finished with a quick kiss of smoke from a smoking gun and fresh chives.
ā±ļø Prep: 15 minš³ Cook: 10 min
Ingredients
| 8 oz | 225 g | baby cherry tomatoes |
| 1 tbsp | 15 ml | extra-virgin olive oil (for tomatoes) |
| 1 1/2 tsp | 7.5 ml | minced garlic (about 2 cloves) |
| 1/4 tsp | 1.3 ml | sea salt |
| 1/8 tsp | 0.6 ml | freshly cracked pepper |
| 1 tsp | 5 ml | sherry vinegar |
| 2 slices | rustic bread (1/2-inch thick) | |
| 2 tsp | 10 ml | extra-virgin olive oil (for bread) |
| 1/4 cup | 60 ml | fresh ricotta |
| 1/2 tsp | 2.5 ml | minced chives |
| ā | wood chips (for smoking gun) |
Instructions
- Heat the oven to 400Ā°F (200Ā°C).
- Toss the baby tomatoes in a small bowl with 1 tbsp olive oil, the garlic, salt and pepper.
- Spread the mixture on a small baking sheet (save the bowl) and roast for 6 to 8 minutes, until the garlic turns light brown and the tomatoes have burst.
- Remove from the oven and gently slide the tomatoes (with the juice, garlic and oil) back into the bowl.
- Sprinkle with the sherry vinegar and toss gently with a spoon, keeping the tomatoes mostly whole.
- While the tomatoes roast, brush one side of the bread slices with the 2 tsp olive oil.
- Toast the bread until golden brown, about 3 to 4 minutes.
- Cut each toasted slice into two pieces on the diagonal and spread evenly with the ricotta.
- Arrange on a serving plate and spoon the tomatoes over the cheese.
- Load the smoking gun chamber with wood chips and infuse the bruschetta with smoke for 3 minutes.
- Sprinkle with the minced chives and serve immediately.