Ricotta and Roasted Tomato Bruschetta with Pancetta
- ACTIVE: 15 MIN
- TOTAL TIME: 40 MIN
- SERVINGS: 8
Peak-season tomatoes make all the difference in this simple bruschetta from author Susan Spungen. They’re the perfect accompaniment to a bowl of soup or a large salad, or, to turn them into two-bite hors d’oeuvres, simply cut the bruschetta crosswise into strips.
- 10 ounces multicolored cherry tomatoes
- 2 garlic cloves, thickly sliced
- 5 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 4 thin slices of pancetta
- 32 sage leaves
- 1 pound fresh ricotta cheese
- 8 slices of country bread, cut 1/4-inch thick and toasted
- Flaky sea salt, for serving
- Preheat the oven to 325°. In a bowl, toss the tomatoes with the garlic and 1 tablespoon of the olive oil; season with kosher salt and pepper. Transfer the tomatoes to one side of a parchment-lined baking sheet and lay the pancetta slices out on the other side. Bake for 25 minutes, until the pancetta is crisp. Transfer the pancetta to paper towels to drain, then crumble.
- Roast the tomatoes for about 10 more minutes, until bursting and lightly caramelized. Transfer the tomatoes and any rendered fat from the pancetta to a bowl.
- Meanwhile, in a small skillet, heat the remaining 1/4 cup of olive oil over moderately high heat. Add the sage and fry until bright green and crisp, 30 to 45 seconds. Drain the sage on paper towels; reserve the oil for another use.
- Spread the ricotta on the toasts and top with the tomatoes and crumbled pancetta. Drizzle with olive oil, sprinkle with sea salt and pepper and top the toasts with the sage leaves. Serve immediately.
Berry-scented Provençal rosé.
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Congratulations to Mei Lin, winner of Top Chef Season 12.