Tomato Ricotta Bruschetta

The end of summer marks harvest season providing an abundance of tomatoes from the garden that must be used expeditiously. This simple bruschetta recipe brings together the freshness of the tomato, the lightness of the ricotta and green from the red sorrel, and is sure to please your palate alongside your beverage of choice. We drank a Vermentino, an Italian white wine with acidity, high minerality and a touch of residual sugar.

Tomato Ricotta Bruschetta Recipe:

Ingredients:

1 cup of ricotta cheese

3 tbsp of olive oil

2 tsp salt

1 tsp pepper

6 bulky springs of thyme (leaves removed and finely chopped)

1 Package of Red Sorrel

1 pint of heirloom cherry tomatoes (any fresh petite tomato will work)

1 french baguette

1/2 cup of olive oil

1 tsp of dried Italian herb mix (Herb De Provence will work too)

Directions:

Slice baguette into crostini sized slices and set on baking sheet. Mix oil with 1 tsp of salt, 1 tsp of dried herbs and stir together. Using a pastry brush, dress your bread slices with oil on both sides and place in the oven at 300 degrees for 10 minutes. (oven times may vary)

Add ricotta to a mixing bowl and add salt, pepper, thyme (save a pinch to sprinkle on top) and olive oil. Stir until combined and set aside.

Slice tomatoes into thin slices and sprinkle with salt and pepper.

After your crostini has reached desired crispiness and has cooled. Assemble your bruschetta by spreading your ricotta cheese mixture on the crostini, layering the tomatoes and dressing the plate with a pinch of herbs and red sorrel.