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Add a photoI love to try and take a good change it around. With this I thought about lasagna. I'm a fan of bruschetta, so I decided to change things up. Instead of noodles, I obviously used bread. In stead of sauce I used over roasted tomatoes. Of course we still need cheese, so I added basil chiffonade into ricotta. And topped this all with arugula.
Ingredients
- 1 baguette
- 12 tomatoes
- 2 cups of arugula
- 1 pint of ricotta
- 1/2 cup basil chiffonade
- Extra virgin olive oil
- 6 sprigs of thyme
- 1/4 c. Parmesan
- Salt and pepper to taste
Directions
1.
Peel and halve tomatoes for roasting.
2.
Roast tomatoes for 5-6 hours at 250 drizzled with olive oil and thyme sprigs set on top.
3.
Chiffonade basil and mix with housemade ricotta (or store bought). Add S&P to taste.
4.
Slice bread 1 1/4" thick.
Assembly.
1.
Lay bread, ricotta, one tomato and then arugula. Sprinkle with Parmesan.
2.
Plate and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 546g | |
| Recipe makes 4 servings | |
| Calories 314 | |
| Calories from Fat 146 | 46% |
| Total Fat 16.39g | 20% |
| Saturated Fat 9.89g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 301mg | 13% |
| Potassium 1163mg | 33% |
| Total Carbs 23.98g | 6% |
| Dietary Fiber 6.4g | 21% |
| Sugars 11.25g | 8% |
| Protein 21.33g | 34% |
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Comments
August 5, 2011This looks great Rob! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
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