Pinot Noir, tomatoes, and heavy cheeses are a perfect match! I served this tomato bruschetta recipe to our guests at our February wine tasting this past weekend. The wine we chose to highlight was Pinot Noir and this recipe paired well with all five of the wines we tasted. I often use Pinot Noir when cooking tomatoe sauces but needed a light appetizer to serve to our guests instead of a heavy sauce. This recipe was refreshing, flavorful, and the bread helped to soak up the five bottles of wine that we finished off! Hopefully you enjoy it as much as we did!
Quick and Easy Bruschetta
- 1 loaf of French bread
- 6 ounces of ricotta cheese
- 1/8 cup of grated parmesan cheese
- 1/8 cup of grated mozzarella cheese
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- dash of pepper and salt to flavor
- 1 14.5 oz can of diced tomatoes (for extra flavor purchase the Hunts Oregano, Basil, and Garlic spiced diced tomatoes)
Preheat oven to 400 degrees. Lightly oil a baking sheet with olive oil. Thinly slice the loaf of french bread and lay slices out on baking sheet. Bake the cut slices of french bread in the oven until light to medium golden brown. Typically 10-15 minutes. In the meantime, mix the ricotta, parmesan, mozzarella, oregano, basil, salt and pepper together in a small mixing bowl. Set aside. Once french bread is crisp, take out and flip over each individual slice of bread so the darker side is facing up. Evenly spread a small amount of the cheese mixture onto each piece of bread. Place back into the oven and bake for another 10 minutes or until the cheese mixture is melting. Carefully spoon the diced tomatoes onto the top of the baked cheese covered bread. To avoid soggy bread, try to drain away some of the liquid when spooning the tomatoes onto the bread.