Roasted Cherry Tomato Bruschetta with Shallots and Thyme

roasted cherry tomato bruschetta

This might be my favorite way to make bruschetta. Scratch that– this is definitely my favorite way to make bruschetta. I serve this as an appetizer every time we have someone over for dinner, and it’s usually gobbled up so quickly that I only get to sneak a bite or two.

Assorted cherry tomatoes roasted with shallots, thyme, extra-virgin olive oil, salt, pepper and a pinch of brown sugar. Di-vine. I usually put the tomato yumminess in a bowl and serve it alongside toasted crostini and a log of goat cheese topped with lemon zest and red pepper flakes. So good! I love goat cheese, even if my best friend Haley thinks it smells like a farm. She’s kinda right. I ‘ve actually noticed lately that the goat cheese has such a strong presence that the subtle sweetness of the roasted tomatoes can be overlooked, and that’s just a shame. To remedy that and to help the tomatoes shine like the star they are, I served it up with…you guessed it…the homemade ricotta from a few days ago.

roasted tomato crostini

One bite and I’m pretty sure I heard angels singing the Hallelujah chorus. Hello match made in heaven! The creamy ricotta with its mild hint of saltiness is the perfect base on which to serve the bright tomatoes bursting with sweetness and flavor from the shallots and thyme. We took these little cuties to our sunset picnic at the beach with my mom and dad, and they ate them up long before the sun dove into the Pacific. My mom referred to them as “crack”. I double checked and confirmed that was a compliment.

If you heeded my advice and made yourself a ton of ricotta, let this be one of the ways you enjoy it. It will be hard, but don’t use it all up because I have a few more suggestions coming your way soon. Once I started brainstorming it was hard to turn it off! There are apparently an infinite amount of ways to cook with ricotta, each more delicious-sounding than the next. What’s a girl to do? I guess I’ll go curdle more milk!

ricotta-and-roasted-tomato-crostini_forweb

Roasted Cherry Tomato Bruschetta

4 cups assorted colors of cherry tomatoes, halved
2 shallots, thinly sliced
4 sprigs of thyme, leaves removed from stem
1 tablespoon light brown sugar
extra-virgin olive oil, for drizzling
salt and pepper, to taste

  1. Preheat an oven to 425 degrees.
  2. Prepare a sheet tray by lining with aluminum foil. This will make clean up easier and keep all of the goodness from sticking to the pan.
  3. Scatter halved cherry tomatoes, shallots and thyme on the tray and lightly drizzle with extra virgin olive oil. Sprinkle with brown sugar, salt and pepper and toss to coat tomatoes evenly.
  4. Bake at 425 for 15-20 minutes, until tomatoes are bursting and shallots are softened and beginning to caramelize.
  5. Remove from oven and spoon everything into a serving bowl.
  6. Serve alongside toasted crostini and ricotta cheese.

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I’ll have the house made ricotta, please!

homemade ricotta cheese in cheesecloth

Have you ever been to a restaurant that offered house made ricotta cheese as an appetizer? Why would you order that, right? Can it really be worth the $12 price tag when you can get a 16 oz. tub at Trader Joe’s for $2.99? Yes, friend. Yes. I promise you, yes. I order it at one of our favorite places in Laguna Beach. It’s served alongside a honeycomb and always makes me feel super fancy. It’s something about house made anything that will make you feel that way. I’m a sucker for the chipotle ketchup, house made crackers, sausage ground and stuffed in the back of the house, or butter that was just churned up that morning by the prep cook. Homemade cheese makes me giddy as well…in a restaurant and especially in my own kitchen. I love when something sounds daunting when in reality, it’s a breeze.

Homemade ricotta cheese is the easiest thing you’ll ever make.

Bring milk and cream to a light boil.
Add vinegar.
Watch milk curdle.
Strain with cheesecloth to separate the curds from the whey (yep, this it where that came from).
Eat.

Cheesecloth in strainer

Cheesecloth layered on top of strainer, awaiting the goodness that is to come!

Milk and cream begin to curdle when vinegar is added.

Milk and cream begin to curdle when vinegar is added.

Curds of cheese being strained of as much liquid (whey) as possible.

Curds of cheese being strained of as much liquid (whey) as possible.

Delicous, creamy, homemade ricotta cheese. You will never go back!

Delicous, creamy, homemade ricotta cheese. You will never go back!

You barely cook, but friends and family will think you are a culinary genius. Homemade cheese??!! That’s so impressive! Impressive until everyone finds out how insanely easy it is, then it’s just smart. Why would you buy the grainy, flavorless excuse for ricotta cheese you can get at the store when you can make twice as much, twice as cheap, that tastes twice, no, let’s say INFINITELY better? You wouldn’t– and you never will again!

This is too easy not to try, and I promise you will find a ton of uses for it after it’s made. You can use it in lasagna, pancakes, gnocchi….hmmm…I feel another blog coming on. My favorite use for it is to smear it on a crostini and call it a day. See ya, butter. There’s a new girl in town and her name is Ricotta. She’ll be slathered on my toast until every last creamy bit is gone. And then I’ll make some more. Why not? It’s too easy and too delicious not to!

Homemade Ricotta Cheese

4 cups whole milk
2 cups heavy cream
2 tablespoons white wine vinegar (this is NOT white “cooking” wine)
kosher salt, to taste, about 1 teaspoon
cheesecloth

  1. Combine milk, cream and salt together and bring to a gentle boil in a heavy enamel pot, like Le Creuset.
  2. Once boiling, remove from the heat and stir in white wine vinegar. Let sit untouched for 2 minutes or so until it begins to curdle.
  3. Cover a fine mesh sieve with two layers of cheesecloth and set over a bowl. Pour curdled mixture into cheesecloth and let stand for 25 minutes until the curds and whey have been separated and most of the liquid has drained into the bowl. What remains in the cheesecloth is your ricotta!
  4. Pat yourself on the back and find the nearest crostini, lasagna recipe, or whatever!

Need some cheesecloth to get this job done? Menu Therapy now offers cheesecloth via Amazon.com. Order a pack today so you can be eating cheese tomorrow!

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