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  • Bruschetta "Lasagna"

    1 vote
    Bruschetta "Lasagna"
    Prep: 2 hours Cook: 6 hours Servings: 4
    by Rob Dyson
    1 recipe
    >
    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.

    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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    Comments

    • John Spottiswood
      John Spottiswood
      This 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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