Roasted cherry tomato bruschetta with basil & ricotta

For this recipe you will need the following:

loaf of good quality crusty Italian or French Bread.

2 cups fresh, good quality ricotta cheese

1/2 cup Ultra-premium EVOO - Picual, Hojiblanca, or Koroneiki would go well here.

1/4 cup Tuscan Herb or Garlic Olive Oil

3 cups cherry tomatoes

1 cup packed fresh basil leaves

3 large garlic cloves

1 cup good quality sun dried tomatoes in oil, drained well.

2 teaspoons sea salt

fresh cracked pepper to taste.

Preheat a grill, BBQ or oven to 425 F.

In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.

Toss the cherry tomatoes with 1/4 cup fresh UP EVOO, a teaspoon of salt, and pepper to taste.

Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.

Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup UP EVOO, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side.  

Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.

Sundried tomato and basil pesto In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb Olive Oil and process to a paste consistency.

For assembly
Spread 1 tablespoon sundried tomato pesto over over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you're feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves.
Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of UP EVOO or infused olive oil of your choice.