Blistered Heirloom Tomato Bruschetta with Lemon Ricotta

11 Comments

When I was figuring out what I was cooking/photographing/posting this week, this blistered heirloom tomato bruschetta with lemon ricotta was not on my list. I was thinking I’d bake all week. Then we hit that dreaded 90 degree mark, and I was like screw that! I am totally not turning on my oven. It was the combination of it being way too hot and spying these cute little heirloom tomatoes at the market when I decided that I wanted a couple more bites out of summer. Tomatoes are such a glorious, glorious thing right now, and I really want to gobble them up before the summer comes to an end. In this recipe, I wanted the tomatoes to shine, so I made a simple yet delicious bruschetta topped with a lemon ricotta spread and juicy blistered heirloom tomatoes.

 

Do you ever feel like you just can not wake up? Am I just feeling this way because it’s Monday, or am I feeling this way because I just turned 29 and mentally I feel like I need a nap each and every day. I’ve never been much of a napper, but in my old age (kidding!) I feel like I need a nap every darn day. If you are wondering, yes, I do get a full 8 hours of sleep each night and I sleep quite peacefully also, but 1 PM rolls arounds, and all I want to do is crawl in bed and go to sleep. I think I will just blame the altitude like I do with everything else.

Damn you altitude!

I had a few pieces of this bruschetta left over, and it was the perfect pick-me-up this afternoon.

These tomatoes are like little bursts of sunshine, and they have a way of brightening up just about anyone’s day! Make them before the summer ends. You will not be disappointed! I promise!

 

Beer Love:
Beer: Pretty Things’ Meadowlark IPA
Brewery: Pretty Things Beer and Ale Project
Style: American IPA
Alcohol Content: 7.0%
Description: Let’s get straight to the point. This beer is a bombshell of an IPA, and I just adore it. I wouldn’t have picked just any ordinary IPA for this beer pairing, I had to go interesting, crisp and citrusy. This IPA is just that. With any dish that is heavy in “tomato,” the acidity really takes center stage. I really wanted to calm down that acidity with a beer that was well-balanced, yet still bitterly hoppy. It’s the grapefruit notes and light malt character that have me pairing this bruschetta with this beer, and the two were a glorious match.

 

I know. I’m quite light on my written portion of today’s post. I blame the altitude. ;)

Have a great week, everyone! Here’s the easy peasy recipe!

Cheers!
 

Blistered Heirloom Tomato Bruschetta with Lemon Ricotta

Yields 10

10 minPrep Time

8 minCook Time

18 minTotal Time

Save Recipe

Ingredients

  • 1 pint heirloom cherry tomatoes, cut in half
  • 1 tablespoon olive oil
  • salt and black pepper
  • 1 cup ricotta cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 10 slices toasted crostini
  • 1 1/2 cups micro greens

Instructions

  1. Preheat your oven to 400 degrees F and line a large baking sheet with foil or a silicone baking mat. Place the halved cherry tomatoes on the prepared baking sheet and drizzle with olive oil. Sprinkle the tomatoes with salt and pepper. Bake them for 6-8 minutes or until they just begin to blister. Remove them from the oven and let cool for a minute or two.
  2. In a small bowl, whisk together the ricotta cheese, lemon juice, lemon zest and a dash of salt and pepper until thoroughly combined. Set aside or refrigerate for later use.
  3. Prepare your bruschetta by dolloping a tablespoon or two of the ricotta cheese mixture on each slice of crostini. Top with blistered tomatoes and micro greens. Enjoy immediately or store in the fridge for a couple of hours until you are ready to serve.
  4. Enjoy!
http://www.cookingandbeer.com/2014/09/heirloom-tomato-bruschetta-with-lemon-ricotta/

 

Categories: American Fare, Appetizers and Snacks, Food and Beer Pairings, Healthy, Italian-American, Recipes, Seasonal, Summer, Vegetarian
Tags: , , , , , , , , , , ,

11 thoughts on “Blistered Heirloom Tomato Bruschetta with Lemon Ricotta

  • September 8, 2014 at 5:54 pm
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    I am so glad it was too hot for you to bake, because these look amazing! I love bruschetta, and I am loving the addition of that lemon ricotta!! Some of these and a nap and I would be a super happy girl!

  • September 8, 2014 at 6:48 pm
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    This is absolutely gorgeous, Justine! And I love the combo of citrus and summery tomato, especially with that crisp ale!

  • September 8, 2014 at 8:03 pm
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    Happy belated birthday, Justine! I hope you had the most amazing day celebrating you!!! I am so glad to hear I’m not the only one who could take a nap every. single. day. I’ve NEVER been much of a napper, but the last couple of weeks have done me in. I blame the change in weather. My body knows the dreaded cold is just around the corner and hibernation is all I can think about, ha.
    This bruschetta totally woke me up though. Looks amazing!

  • September 9, 2014 at 6:29 pm
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    Yeah happy birthday to you and this looks like the perfect most delicious way to celebrate! Absolutely gorgeous photos!

    Krista @ Joyful Healthy Eats

  • September 10, 2014 at 10:27 am
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    I’m secretly glad it is still summer for just a little bit longer. Mostly because I get that much more time with tomatoes. This bruschetta sounds so light and refreshing! Can’t wait to try it : )

  • September 10, 2014 at 10:33 am
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    Totally! I think tomatoes are one of the best parts about the end of summer! Thank you so much, Natalie!

  • September 10, 2014 at 10:35 am
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    Thank you so much, Kathi! I totally agree. I think the change in weather isn’t helping. I’m having such a hard time getting up in the morning! It was too cool today. I am not ready for summer to end!

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