Blistered Heirloom Tomato Bruschetta with Lemon Ricotta

Preheat oven to 400ºF and line a large baking sheet with foil or a silicone baking mat. Place the halved cherry tomatoes on the prepared baking sheet and drizzle with olive oil. Sprinkle the tomatoes with salt and pepper. Bake them for 6–8 minutes or until they just begin to blister. Remove them from the oven and let cool for a minute or two.

In a small bowl, whisk together the ricotta cheese, lemon juice, lemon zest and a dash of salt and pepper until thoroughly combined. Set aside or refrigerate for later use.

Prepare bruschetta by dolloping a tablespoon or two of the ricotta cheese mixture on each slice of crostini. Top with blistered tomatoes and micro greens. Enjoy immediately or store in the fridge for a couple of hours until you are ready to serve.

Enjoy!