Roasted Tomato-Ricotta Bruschetta
The recipe Roasted Tomato-Ricotta Bruschetta could satisfy your Mediterranean craving in approximately 40 minutes. For $2.07 per serving, you get a hor d'oeuvre that serves 4. One portion of this dish contains approximately 18g of protein, 12g of fat, and a total of 350 calories. If you have baby spinach, salt, garlic cloves, and a few other ingredients on hand, you can make it.
Instructions
Place tomato slices in a single layer on a baking sheet coated with cooking spray.
Drizzle tomato slices evenly with 1 1/2 teaspoons oil; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Bake at 425 for 15 to 17 minutes or until tomatoes begin to brown and skins wrinkle.
While tomatoes bake, heat remaining 1/2 teaspoon oil in a large nonstick skillet over medium-high heat.
Add garlic, and saut 1 minute.
Add spinach, and cook 1 to 2 minutes or until spinach wilts. Stir in 1/8 teaspoon salt.
Combine ricotta, goat cheese, and remaining 1/8 teaspoon pepper in a small bowl; microwave at HIGH 30 seconds to soften.
Top bread slices evenly with half of tomatoes; top evenly with wilted spinach mixture. Spoon ricotta cheese mixture evenly over spinach; top evenly with remaining tomato slices.
Sprinkle bruschetta evenly with Parmesan cheese.
Place bruschetta on a baking sheet; broil 1 minute or until cheese melts.