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Receta Bruschetta "Lasagna"
by Rob Dyson

Bruschetta "Lasagna"

I 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.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4 servings

Ingredientes

  • 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

Direcciones

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.
5. Lay bread, ricotta, one tomato and then arugula. Sprinkle with Parmesan.
6. Plate and serve.