Bruschettas with roasted tomato

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Colorful starter or snack: crispy toast with fresh ricotta, pesto and roasted tomatoes from the oven


250 g cherry tomatoes (on a branch)
8 slices of bread
1 clove of garlic
splash of olive oil
125 g ricotta
Approx 50 ml pesto
Pepper and salt
Fresh basil to garnish


Heat the oven to 200 degrees. Place the tomatoes in a baking dish and drizzle with olive oil and sprinkle with a pinch of salt and pepper. Put them in the oven for about 15 minutes. Meanwhile, brush the slices of bread with some olive oil. Heat a grill pan and toast the buns for about 5 minutes (you can also toast them in the oven or frying pan).
bruschetta tomato ricotta 01
bruschetta tomato ricotta 01

bruschetta tomato ricotta 01
Rub the toast with a clove of garlic. Let the bread cool slightly and spread with some ricotta. Spoon a little pesto on top and divide the tomatoes over it. Sprinkle with some fresh basil. The bruchettas are delicious both hot and cold.

Source: Leukerecepten by leukerecepten-nl.
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