Food & Cooking Recipes Appetizers Finger Food Recipes Bruschetta By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 2 dozen Even if you don't can your own tomato sauce, you can make this fresh and satisfying bruschetta. Ingredients 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 Directions 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. 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. Spread a heaping teaspoon of ricotta over each toast slice; top with a teaspoon of tomato mixture. Garnish with thyme, and serve. Print