Bruschetta Recipe

Combine 1/2 cup white wine vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt in a jar or bowl and stir until dissolved.

Add the thinly sliced red onion, press down so liquid covers onions. Let sit at room temperature for at least 20 minutes (or refrigerate for up to 24 hours). Drain before serving.

Preheat oven to 400°F (200°C). Toss 2 cups halved cherry tomatoes with 2 tbsp olive oil, 1 minced garlic clove, 1 tsp salt, 1 tsp pepper and 1 tsp chopped thyme/oregano if using in a small roasting pan.

Roast for 15–20 minutes until tomatoes are softened and slightly blistered but still hold some shape. Remove and let cool slightly. Reserve any pan juices.

In a small food processor, pulse 1 cup packed basil, 2 tbsp pine nuts, 3 tbsp parmesan and 1 clove garlic until finely chopped.

With the processor running, stream in 4 tbsp olive oil until emulsified. Add 1 tsp salt, 1/2 tsp pepper and 1 tsp lemon juice (optional). Taste and adjust seasoning.

Set pesto aside at room temperature. If not using immediately, store in an airtight container with a thin film of olive oil on top in fridge up to 2 days.

Place 1 cup whole-milk ricotta, 2 tbsp grated parmesan, 1 tsp lemon zest, 1 tsp lemon juice, 1 tbsp olive oil, 1 tsp salt and 1 tsp black pepper in a bowl or small food processor.

Whip with an electric mixer or pulse in the food processor until smooth, light and spreadable, about 30–45 seconds. Scrape down sides and adjust seasoning to taste.

Slice the sourdough loaf into 12 (about 1/2" thick) slices. Brush both sides lightly with olive oil (about 3 tbsp total).

Toast in a brick oven, oven set to 475–500°F (or a conventional oven set to broil) until golden and crisp, about 4–6 minutes per side in a very hot oven or 2–3 minutes per side under broiler—watch closely to avoid burning.

While still warm, rub the top of each slice with the cut side of a whole garlic clove to impart a gentle garlic flavor. Sprinkle lightly with coarse sea salt.

Spread approximately 1–2 tbsp whipped ricotta on each toasted bread slice to form a thin, even layer.

Dot or smear about 1/2–1 tsp basil pesto over the ricotta on each slice (adjust to taste).

Top each crostini with 2–3 roasted cherry tomato halves and a small spoonful of any reserved pan juices for extra flavor.

Add a small amount (about 1 tsp) of drained pickled red onion to each piece.

Garnish with small basil leaves or a pinch of chiffonade, a light drizzle of olive oil, flaky sea salt and a crack of freshly ground black pepper.

Arrange on a platter and serve immediately so bread stays crisp.