One of the easiest ways to add depth to a vegetable dish is to slowly roast the ingredients. In this case, cherry or grape tomatoes are roasted, drizzled with balsamic vinegar and heaped over ricotta-slathered bruschetta.

Roasted tomato bruschetta

Start to finish: One hour

(20 minutes active)

Servings: Six

2 pints cherry or grape tomatoes, halved

3 tablespoons olive oil, divided

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup balsamic vinegar

6 slices sourdough bread

2 cloves garlic, peeled

1-1/2 cups ricotta cheese

1 tablespoons fresh thyme leaves

Heat the oven to 400 degrees.

In a medium bowl, combine the tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss to coat evenly.

Transfer the tomatoes, along with any oil in the bowl, to a rimmed baking sheet. Roast for 35 minutes, or until the tomatoes are lightly browned and wrinkled.

While the tomatoes roast, in a small saucepan over medium heat, bring the balsamic vinegar to a simmer and let reduce by half. Set aside.

During the final 10 minutes of roasting, place the bread on one of the oven racks, and toast until just lightly browned.

Remove the tomatoes and bread from the oven, and let the tomatoes cool slightly. While the tomatoes cool, rub the toasted bread with the garlic.

Slather a generous layer of ricotta on each slice of bread, then arrange the slices on a serving platter. Top each with some of the tomatoes. Sprinkle with fresh thyme, then finish with a drizzle of the reduced balsamic vinegar and remaining olive oil.

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