Slow-Roasted Tomato Ricotta Bruschette

• Ingredients
• about 10 ounces/300 grams mixed baby tomatoes (I used a pack of 3 different types)
• 1 fl. ounce/30 ml extra virgin olive oil plus a little extra for drizzling
• 1 garlic clove, crushed
• 1/2 teaspoon fennel seeds, crushed
• 1/2 teaspoon sugar
• about 100 grams ricotta cheese
• zest of 1/2 a lemon
• 4 slices of fresh crusty bread (I used sourdough)
• fresh basil (to serve)
• salt and pepper for seasoning

1. Instructions
2. Pre-heat the oven to 300F/150C and line a baking tray with baking paper. Put the tomatoes, oil, garlic & fennel in a bowl and toss to combine, then tip out onto the baking tray and bake for 1 hour.
3. Meanwhile, mix the lemon zest into the ricotta. After the tomatoes are done (they should be golden and sticky), set them aside to cool a little while you char-grill the bread on both sides on a hot griddle pan.
4. Spread the toasts with the lemony ricotta, spoon over the tomatoes and juices (pour and scrape the juices off the baking tray and onto the toasts) and scatter each with a few of the basil leaves. Lastly, grind over plenty of salt and a little pepper, drizzle over a little more olive oil and serve. Mmmm!
5. Notes
6. Barely adapted from 'slow-roast confit tomato and ricotta crostini' from UK Delicious magagine (June 2014 edition). Thank you for the inspiration!
7. You could make this with a different soft cheese such as goat's cheese if you like. Or you could spread your toasts with a good quality pesto instead of cheese if you want to go dairy-free or vegan.

ingredients, mixed baby tomatoes, extra virgin olive oil, garlic, fennel seeds, sugar, ricotta cheese, zest of, crusty bread, fresh basil, salt

Taken from www.epicurious.com/recipes/member/views/slow-roasted-tomato-ricotta-bruschette-52903401 (may not work)