Roasted Tomato Bruschetta with Ricotta

Directions

1. Preheat oven to 400 degrees.
2. Brush each slice of bread with olive oil and season with salt. Arrange on a large baking sheet and bake for about 10 minutes, until lightly browned.
3. Meanwhile, in a medium bowl, toss together tomatoes, olive oil, oregano, parsley, garlic powder and salt until well coated. Transfer to a sheet pan and bake for 20 minutes, until tomatoes burst. Remove from oven and let cool slightly.
4. Top each slice of toasted bread with 2 tablespoons ricotta. Spoon tomatoes onto each slice of bread. Garnish with fresh basil, balsamic glaze, and a sprinkle of flaky salt and pepper. Best enjoyed immediately!