French bread, cut into 1 inch slices
¼ cup + 3 Tbsp SOOC Garlic Olive Oil
3 large Heirloom tomatoes, diced (about 2 cups total)
¼ cup chopped basil
½ cup + 1 Tbsp SOOC Neapolitan Herb Balsamic
1 cup Ricotta
2 Tbsp Honey
Lemon zest from 1 lemon
¼ tsp of Sea Salt + a pinch to taste
Ground black pepper, to taste
Pinch of red pepper flakes, to taste
In a stand mixer or a food processor; combine the ricotta, honey, lemon zest, salt, & pepper. Mix until the ricotta becomes light & fluffy. Transfer the ricotta mixture to a small bowl and put in the refrigerator until ready.
In a small saucepan, heat the ½ cup of SOOC Neapolitan Herb Balsamic until it begins to simmer. Reduce heat to medium/low heat for 20 minutes, make sure to stir often so it does not burn. Once done, the balsamic should be reduced by half. Remove from heat and let sit for at least 10 minutes.
While the glaze cools, in a large bowl, combine by gently folding together the heirloom tomatoes, basil, ¼ cup SOOC Garlic Olive Oil, ¼ tsp sea salt, ground black pepper, red pepper flakes, and 1 Tbsp SOOC Neapolitan Herb Balsamic. Set in the refrigerator until ready to assemble.
Heat a grill pan over medium/high heat. Using a grill brush, brush each slice of the french bread with the 3 Tbsp of SOOC Garlic Olive Oil. Grill for about 1 minute on each side or until you see grill marks. Watch carefully so you don’t burn!
To assemble, spread a small amount of the ricotta mixture on each slice of grilled bread, top with a spoonful of the tomato bruschetta, and drizzle with the balsamic. Voila! Enjoy!