Food

Tomato Bruschetta!

This is another huge hit in the appetizer field. Everyone wants the recipe whenever they try it! My amazing sister shared this with me. She got it from her sister-in-law, who got it from her mom, who got it from someone else. So as you can see it is a sought after dish. I am so thankful all those people were willing to share.

It does take some time in the prep but it is well worth it. Also the tomato jam can be made in advance and frozen for later use. (read I make up a double or triple batch and freeze for later ;))

The time-consuming part is making the tomato jam. you can you a 28 ounce can of diced tomatoes. I used fresh from my garden (well fresh from my counter – this is using up the last of my garden for the year.)

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You will cook the tomatoes and sugar down for around 45-50 minutes. Yes it does take that long – but I promise it is worth it!!! This amount actually makes 2 cups and you only need 1 1/2 cups for the appetizer so if you do a double batch you actually could have about 3 portions. At the end add basil, salt, and pepper. Stir and allow to cool.

Once you are ready to have the appetizer you spread a small container of ricotta cheese in a dish. Drizzle with extra virgin olive oil and sprinkle with sea salt. I didn’t have sea salt so I used pink Himalayan salt.

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Spread with 4 ounces of prepared basil. drizzle with extra virgin olive oil and sprinkle with sea salt. I have used my own pesto and I have used store-bought. The original recipe called for 8 ounces of pesto. Since I used my own that seems to have more flavor is used less and enjoyed it that way.

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Then pour the 1 1/2 cups tomato jam on top. again drizzle with olive oil and sprinkle with sea salt. Done! Serve with crusty bread. Enjoy!!!

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Tomato Bruschetta

  • Difficulty: Medium
  • Print

Ingredients:img_9695
1 TBSP Extra Virgin Olive Oil
1 28oz Can Diced Tomatoes
1 Cup Sugar
2 Tsp Salt
1 Tsp Pepper
1 TBSP Basil
1 15oz container Ricotta
4-8oz Prepared Basil Pesto Sauce & Spread
Extra Virgin Olive Oil
Sea Salt

Heal 1 TBSP extra virgin olive oil in large skillet. Add diced tomatoes. Add sugar and bring to a boil. Then turn down the heat and simmer stirring often until thicken. This should take about 45-50 minutes. When sauce is almost done add basil, salt, and pepper. Continue simmering. Cool and set aside or refrigerate/freeze to use at a later date.

Assembly:
Spread ricotta on bottom of dish. Drizzle with extra virgin olive oil and sprinkle with sea salt. Then spread pesto I base the amount on tastes of the people who I know will be eating then and again drizzle with extra virgin olive oil and sprinkle with sea salt. Spread top with tomato jam. (If the jam was in the fridge warm it up for 20-25 seconds in microwave to get the chill out.) Finish off with a drizzle of extra virgin olive oil and sprinkle with sea salt. It may seem like a lot of olive oil and you will see it on the sides but that is the way it is supposed to look.)

Serve with crusty bread!

ENJOY!!!

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