Roasted Tomato and Ricotta Bruschetta
Preheat oven to 400 degrees F. Line a 15x10-inch baking pan with parchment paper. Arrange tomatoes and shallots in prepared pan; sprinkle with salt. Bake 45 minutes or until tomatoes are light brown and slightly dry and shallots are golden, stirring twice. Transfer to a medium bowl. Stir in strawberries; cool slightly.Advertisement
Meanwhile, in a small bowl combine ricotta cheese, honey, and lemon zest.
Increase oven temperature to 425 degrees F. Cut bread diagonally into 20 slices; lightly coat both sides with cooking spray. Place on a large baking sheet. Bake 5 to 7 minutes or until light brown and crisp, turning once.
Spread bread slices with ricotta mixture. Top with tomato mixture and balsamic glaze, basil, and pepper.
1 starch, 1/2 fat, 1/2 vegetable