Caramelized Tomato and Ricotta Bruschetta

blog.williams-sonoma.com

pamelajean

I'm a cook, not a chef.

Chef Liz

¼ cup (2 fl. oz./60 ml) extra-virgin olive oil

2 garlic cloves, minced

1 Tbs. fennel seeds, coarsely pounded or crushed

Freshly ground black pepper and fine sea salt

1 ½ lb. (750 g) cherry tomatoes, halved

subheading: For the bruschetta:

12 slices crusty country bread, cut into slices ½ inch (12 mm) thick

Extra-virgin olive oil for brushing

8 oz. (250 g) fresh sheep’s milk ricotta or well-drained cow’s milk ricotta

Directions at blog.williams-sonoma.com

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