Ricotta and Roasted
Tomato Bruschetta
with Pancetta
ACTIVE 15 MIN; TOTAL
50 MIN; SERVES 8
Peak-season tomatoes make
all the difference in this simple
bruschetta from author Susan
Spungen. They’re the perfect
accompaniment to a bowl of
soup or a large salad, or, to
turn them into two-bite hors
d’oeuvres, cut the bruschetta
crosswise into strips.
10 oz. multicolored cherry
tomatoes
2 garlic cloves, thickly
sliced
5 Tbsp. extra-virgin olive
oil, plus more for
drizzling
Kosher salt
Freshly ground black
pepper
4 thin slices pancetta
32 sage leaves
1 lb. fresh ricotta cheese
8 slices country bread,
cut^1 / 4 -in. thick and
toasted
Flaky sea salt, for
serving- Preheat oven to 325° F.
In a bowl, toss tomatoes
with garlic and 1 tablespoon
olive oil; season with kosher
salt and pepper. Transfer the
tomatoes to one side of a
parchment paper–lined
baking sheet and lay pancetta
slices out on other side. Bake
for 25 minutes, until pancetta
is crisp. Transfer pancetta
to paper towels to drain,
then crumble. - Roast tomatoes for 10
more minutes, until bursting
and lightly caramelized.
Transfer tomatoes and any
rendered fat from pancetta
to a bowl.
3. Meanwhile, in a small
skillet, heat remaining^1 / 4 cup
olive oil over moderately high
heat. Add sage and fry until
bright green and crisp, 30 to
45 seconds. Drain sage on
paper towels; reserve oil for
another use.
4. Spread ricotta on toasts
and top with tomatoes and
crumbled pancetta. Drizzle
with olive oil, sprinkle with
sea salt and pepper, and top
toasts with sage leaves.
Serve immediately.
—SUSAN SPUNGEN