1 loaf Italian rustic bread, sliced into ¼-1/2 inch slices (18 slices - if slices are large cut 9 slicesand cut each slice in half)
Approx ¼ C good quality olive oil
1 pint cherry tomatoes
1 ball buratta cheese
1 Tbsp balsamic glaze
2 Tbsp fresh basil, sliced into thin strips
pinch kosher salt
6 spears asparagus, boiled for 1 minute and blanched
½ C whole milk ricotta cheese
2 Tbsp finely chopped green onion (green part only)
2 slices prosciutto
freshly ground cracked black pepper
¼ C goat cheese
¼ C arugula leaves
3 figs, sliced
1 Tbsp goat quality honey
Instructions
Heat oven to 425 degrees. Toss cherry tomatoes with 1 tsp olive oil and a pinch of kosher salt. Spread evenly on a parchment lined roasting pan. Roast for approx 20 minutes until tomatoes blister and begin to brown. Remove from oven and allow to cool.
While the tomatoes are cooking heat a large grill pan over medium-high heat. Brush both sides of bread with remaining olive oil. Grill bread in batches flipping bread when each side is lightly golden brown.
Mix ricotta and chopped green onions together in a small bowl. Set aside.
For The Roasted Tomato & Buratta:
Use 6 pieces of toasted bread. Spread baratta on the bottom of each piece of bread. Add roasted tomatoes on top of the baratta. Sprinkle with chopped basil and drizzle with the balsamic glaze. Sprinkle a pinch of kosher salt over the top.
For The Prosciutto, Asparagus & Ricotta:
Use 6 pieces of toasted bread. Spread ricotta evenly over the top of each piece of bread. Cut proscuitto up evenly and place on top of the ricotta. Add an asparagus spear to the top of each bruschetta and finish with fresh cracked pepper. (May need to trim asparagus spear to the size of the bruschetta.)
For The Fig, Arugula & Goat Cheese:
Use 6 pieces of toasted bread. Spread goat cheese evenly over the top of each piece of bread. Add arugula, top with sliced figs and drizzle with honey.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/bruschetta-3-ways/