2 dozen

Even if you don't can your own tomato sauce, you can make this fresh and satisfying bruschetta.


  • 1 baguette, cut diagonally into ¼-inch slices

  • ¼ cup plus 2 tablespoons olive oil

  • 1 onion, finely chopped

  • 3 garlic cloves, minced

  • 1 teaspoon coarse salt

  • ¼ teaspoon freshly ground pepper

  • 1 pint Canned Tomato a Pezzetti

  • 1 tablespoon chopped fresh flat-leaf parsley

  • ½ tablespoon chopped fresh thyme, plus more leaves for garnish

  • ¾ cup ricotta cheese


  1. Preheat oven to 400 degrees. Brush 1/4 cup olive oil over bread, and spread on a baking sheet. Bake until golden brown, 10 to 15 minutes. Transfer to a wire rack to cool slightly.

  2. In a large saute pan, heat remaining 2 tablespoons oil over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring, until onions begin to brown, about 5 minutes. Add tomatoes, parsley, and thyme; increase heat to medium-high. Cook, stirring, until tomatoes start to dry and mixture is caramelized, about 10 minutes.

  3. Spread a heaping teaspoon of ricotta over each toast slice; top with a teaspoon of tomato mixture. Garnish with thyme, and serve.

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