Try this Ricotta and roasted Tomato Bruschetta with Pancetta recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 325°. In a bowl, toss the tomatoes with the garlic and 1 tablespoon of the olive oil; season with kosher salt and pepper. Transfer the tomatoes to one side of a parchment-lined baking sheet and lay the pancetta slices out on the other side. Bake for 25 minutes, until the pancetta is crisp. Transfer the pancetta to paper towels to drain, then crumble.
Roast the tomatoes for about 10 more minutes, until bursting and lightly caramelized. Transfer the tomatoes and any rendered fat from the pancetta to a bowl.
Meanwhile, in a small skillet, heat the remaining 1/4 cup of olive oil over moderately high heat. Add the sage and fry until bright green and crisp, 30 to 45 seconds. Drain the sage on paper towels; reserve the oil for another use.
Spread the ricotta on the toasts and top with the tomatoes and crumbled pancetta. Drizzle with olive oil, sprinkle with sea salt and pepper and top the toasts with the sage leaves. Serve immediately.
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 258 | ||
Calories from Fat: 144 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 27.1mg | 8 % | |
Sodium 359.9mg | 12 % | |
Potassium 146mg | 4 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 16.7g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 258
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