Ricotta And Roasted Tomato Bruschetta With Pancetta Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 2.Toss the cherry tomatoes with olive oil, salt, and pepper, then spread them out on the prepared baking sheet.
• STEP 3.Roast the tomatoes in the preheated oven for 20-25 minutes, or until they are soft and slightly caramelized.
• STEP 4.While the tomatoes are roasting, cook the pancetta in a skillet over medium heat until crispy. Remove from the skillet and drain on paper towels.
• STEP 5.In a small bowl, mix together the ricotta cheese, lemon zest, and chopped fresh basil.
• STEP 6.Toast the bread slices until golden brown.
• STEP 7.Spread a generous amount of the ricotta mixture onto each toasted bread slice.
• STEP 8.Top the ricotta with the roasted tomatoes and crispy pancetta.
• STEP 9.Garnish with additional fresh basil leaves, if desired.
• STEP 10.Serve immediately and enjoy!

Cooking Tips

• You can use any type of cherry tomatoes for this recipe, such as red, yellow, or heirloom.
• Make sure to drain the pancetta well on paper towels to remove excess grease.
• If you don't have fresh basil, you can substitute with dried basil or other herbs like parsley or thyme.

Storage and Serving

• This bruschetta is best served immediately after assembling to maintain the crispy texture of the bread.
• If you have any leftovers, store the roasted tomatoes, ricotta mixture, and pancetta separately in airtight containers in the refrigerator.
• To reheat, toast the bread slices again and assemble the bruschetta just before serving.