Bruschetta With Rosemary Roasted Tomatoes, Ricotta Cheese And Fresh Basil

Sometimes you need a little appeteazer before the main event and to fend off hungry boyfriends. I caught a glimpse of some tasty looking bruschetta on the Food Network and couldn't get it out of my head so I  decided to give it a shot. This was my first time making bruschetta, I think next time I'll add some meat...possibly, prosciutto.

1 Cup cherry tomatoes 

2 Tablespoons fresh rosemary

1 Garlic clove

4 Tablespoons olive oil

1/2 French baguette

3/4 Cup ricotta cheese

6-8 Large basil leaves, chopped

Balsamic vinegar
Salt and pepper

Preheat oven to 350 degrees, finely chop rosemary and garlic and combine with olive oil, salt and pepper and set aside.  Cut tomatoes in half lengthwise and add to rosemary, garlic, and olive oil.   Line a baking sheet with aluminum foil and place tomatoes cut side down on baking sheet.  Bake for approximately 18-20 minutes.

Cut baguette into 1/2 inch slices and brush with remaining rosemary, garlic, and olive oil mixture.  Place on a baking sheet and bake for 10-12 minutes until toasted and golden.  

To assemble, spoon 1 tablespoon of ricotta cheese on each slice of bread, top with roasted tomatoes, chopped basil, drizzle balsamic vinegar over top and enjoy!