Sweet Bruschetta

For the first time, in two weeks I travel to Rome, Italy! I am so estactic, as I always enjoy being in Europe and cannot wait to go back. To celebrate my upcoming voyage, I have been making Italian dishes this week. I first made Smoked Mozzarella and Bacon Pizza, which was amazing with the Asiago cheese on top.  Now, I am in appetizer mode and made my own bruschetta, topped with a sweet, fresh tomato sauce complimented with a subtle hint of spice. This is so tasty with ricotta layered in. Making the topping is a little effort, but so worth it. This is a favorite of mine now.

Ingredients

Tomato Sauce

1 1/2 lb roma tomatoes
2 Tbsp extra virgin olive oil
1/2 large onion, diced
2 large garlic cloves, minced
1/2 cup zucchini, shredded
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
2 tsp fresh oregano, chopped
1 Tbsp sugar
1/2 cup fresh basil leaves, chopped

Bread

12 slices of Italian baguette
3 large garlic cloves
2 Tbsp extra virgin olive oil
1/4 cup ricotta cheese, part skim
1/2 tsp pepper
1/2 cup asiago cheese, freshly grated
12 large basil leaves


Preparation

Tomato Sauce

Cut a cross in the base end of each tomato, then plunge into a bowl of boiling water. Leave in water for 30 seconds to 1 minute. Lift tomatoes out with a slotted spoon and drop into a bowl of cold water.

Drain tomatoes. Remove the skins from the tomatoes and place on a cutting board. Cut into quarters, then eighths, and chop as finely as possible.

Heat oil on medium heat in a large sauce pan. Add onion and garlic. Cook gently for 3 minutes, stirring occasionally, until softened and lightly colored.

Add tomatoes to the sauce pan. Lightly squeeze the juice out of the shredded zucchini, and add to the tomatoes. Season with salt, black pepper, red pepper flakes, oregano, sugar, and basil. Gently stir.

Bring to a simmer and turn the heat down to low and cover. Cook, stirring occasionally, for 30 minutes.

Bread

Turn the broiler on high.

Rub each slice of baguette with garlic cloves. Drizzle olive oil over each slice.

Place baguette slices on a baking sheet lined with foil. Broil for 1 minute till edges are lightly browned. Be careful not to burn the bread.

Remove baking sheet from broiler and top baguette slices with ricotta, salt, pepper, tomato sauce, and cheese.

Place in broiler for 30 seconds to melt the cheese.

Serve with a basil leaf topping each slice.

Nutrition Facts

Servings: 4  (3 slices per serving)
Serving size: 1/4 of recipe (12.6 ounces).
Calories 457.85

% Daily Value
Calories From Fat  210.19  46%
Total Fat 23.81g  37%
Saturated Fat 7.25g  36%

Advertisements