Blistered Heirloom Tomato Bruschetta with Lemon Ricotta

• 1 pint Heirloom Cherry Tomatoes, Cut In Half
• 1 Tablespoon Olive Oil
• Salt And Black Pepper
• 1 cup Ricotta Cheese
• 1 Tablespoon Lemon Juice
• 1 teaspoon Lemon Zest
• 10 slices Toasted Crostini
• 1- 1/2 cup Micro Greens

1. Preheat oven to 400 degrees F and line a large baking sheet with foil or a silicone baking mat.
2. Place the halved cherry tomatoes on the prepared baking sheet and drizzle with olive oil.
3. Sprinkle the tomatoes with salt and pepper.
4. Bake them for 68 minutes or until they just begin to blister.
5. Remove them from the oven and let cool for a minute or two.
6. In a small bowl, whisk together the ricotta cheese, lemon juice, lemon zest and a dash of salt and pepper until thoroughly combined.
7. Set aside or refrigerate for later use.
8. Prepare bruschetta by dolloping a tablespoon or two of the ricotta cheese mixture on each slice of crostini.
9. Top with blistered tomatoes and micro greens.
10. Enjoy immediately or store in the fridge for a couple of hours until you are ready to serve.
11. Enjoy!

tomatoes, olive oil, salt, ricotta cheese, lemon juice, lemon zest, crostini

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/blistered-heirloom-tomato-bruschetta-with-lemon-ricotta/ (may not work)