Roasted Tomato, Ricotta and Pesto Bruschetta

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 large garlic cloves, minced
• 4 fresh basil leaves, chopped
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon freshly ground black pepper
• 6 medium tomatoes (about 1 1/2 pounds), cut into chunks
• 12 1/2-inch-thick diagonally cut baguette slices (each 3 to 4 inches long)
• 12 tablespoons fresh ricotta cheese, divided
• 1/4 cup basil pesto

Directions

To make the roasted tomatoes, mix the olive oil, balsamic vinegar, garlic, salt and pepper together in a small bowl. Pour the mixture over the tomato chunks and toss lightly to coat. Let sit for 5-10 minutes.

Preheat the grill. Using a slotted spoon remove the tomatoes from the marinade and place cut side down on a grilling basket. Reserve the bowl with the marinade.

Cook the tomatoes for 10-15 minutes, until they begin to collapse. Remove the tomatoes from the grill and return them to the bowl with the marinade. Toss lightly and set aside to cool.

Cut a French baguette into rounds. Preheat the broiler of your oven. Place the rounds of bread on a rack inserted in a sheet pan. Brush the bread lightly with olive oil. Place under the broiler to toast for about 2 minutes, until browned. Turn the bread, brush the other side with olive oil and toast under the broiler for another 2 minutes.

When the bread is toasted and still hot, rub one side with a garlic clove. Spread a teaspoon or two of ricotta, top with a dollop of pesto and then a piece of roasted tomato. Serve immediately.