Promise delivered! As I mentioned in my previous post I am going to verify a delicious appetizer from the cookbook, “One Sheet Eats” today. I went over to a friend’s house a few weeks ago and saw this cookbook sitting on her counter and was fascinated by all the amazing recipes that were featured! I could not put it down and finally, she asked if I wanted to borrow it for a few weeks! Let me tell you, this is a keeper of a cookbook! I know I am not one to keep clutter around my house but cookbooks have been such a fun thing for me to explore during 2020 and all of our down time! I have attached a link for the cookbook below so you can check it out and add it to your own collection! I am all for simple, easy meal prepping and little cleanup and this cookbook adds a little spice to your overused recipes that we are resort back to in a pinch.
One Sheet Eats Cookbook
This recipe is a perfect addition to any meal! It is listed under the appetizer section of this cookbook for reference. It is light and refreshing with a slight tang front the lemon added. We paired this for my birthday dinner with freshly baked crab legs but it would also make a fantastic appetizer when you are having guests over. You won’t have dishes piling up either which is always important to me when guests are coming over! I am all for being able to make stuff up ahead of time and the beautiful thing about this is you can also prep everything prior to any event even for traveling to a friend’s house.
Of course all of my verifying starts with the same process! Get everything out that is needed and reread the recipe 3 times to make sure you don’t miss anything. The nice part of this recipe is that if you forget anything it is pretty easy to add it right in. I am a huge believer in olive oil as your best friend with any cooking. Learning to enhance flavors has been such a fun challenge during the last few years. I used to follow recipes to a T until I realized there is such an art is playing around with different flavors. My only suggestion would be to have someone who will help you pick apart what can be better if you were to make it again in the future. This was hard for me at first when I would cook for my dad and then him telling how it could be tweaked really has helped me understand cooking more then just retrying the same recipe over again with no changes. Don’t forget to have fun and be bold with recipes!
Lemony Herbed Ricotta and Roasted Tomato Bruschetta
Below is the original recipe, I will comment on any changes I made in instructions.
SERVES: 8 HANDS-ON TIME: 5 MINUTES TOTAL TIME: 28 MINUTES
1. (4-ounce whole wheat French Bread Baguette
1 Pint of Cherry Tomatoes
1T olive Oil
3/8 t kosher salt
3/8 t freshly ground black pepper
1/4 t sugar
2 T chopped fresh basil
1 T fresh thyme leaves
1 T chopped fresh organo
1 t grated lemon rind
1 T fresh lemon juice
6 ounces ricotta cheese(about 1/2 Cup)
Instructions:
A. Preheat Broiler.
B. Coat baking sheet with cooking spray (you can also use a little more olive oil).
C. Slice the baguette into 8 thin slices; arrange on the baking sheet. toast the bread under the broiler until golden brown, about 3 minutes, turning the slices halfway through. Remove from the oven. Remove the bread from the baking sheet.
4. Reduce the oven temperature to 450*F. Toss the cherry tomatoes with the oil, half the salt and pepper, and sugar; place the tomatoes on the baking sheet and bake at 450*F for 20 min. (I did not use the sugar and it tasted great)
5.Using a rubber spatula, fold the basil, thyme leaves, oregano, lemon rind, and lemon juice into the ricotta.
6. Spread 1 1/2 T of the ricotta mixture evenly over the toast; top with the roasted tomatoes.Sprinkle the toasts evenly with the remaining salt and pepper.
It was such a blast trying this new recipe and the best part was there was only a few dishes to clean up after. I only tweaked a few things based on personal preference. It was easy and delicious! Like I mentioned before I made the Ricotta mixture up ahead of time about 3 hours and placed in refrigerator until everything else was ready. It did not get watery at all, so I highly recommend prepping what you can before! I also would recommend on using fresh herbs whenever you can! It is such an easy way to add an extra layer of flavor to any recipe. If you are going to be using fresh herbs I highly recommend growing them yourself if possible. I have self watering herbs pots around my house which are fantastic because I only have to think about them about once a week. I will link them below for reference. They are much more frugal then purchasing small amounts of herbs every week, and you can pick and choose just a few to start with to make sure you have a green thumb 🙂 I will definitely be adding this to my personal stack of recipes!
Self Watering Herb Pots
I am so excited to try more recipes in this book! Let me know if you decide to try this recipe or any other ones in this amazing cookbook! If you have anything you want verified by yours truly make sure to comment below and I will get it added to the lineup!
Your Verifier,
Sarah
Blue Eye Verified 
Great job! And looks yummy and can’t wait to try!
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Beautiful written. I especially love how you mention that learning to cook is a work in progress — so true! The recipe looks delish!!
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Beautifully written. I love how you mention that it that it takes patience and tweaking to better oneself in the kitchen. That and trusting critics. Sounds like a must try recipe!
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Thank you! Let me know if you try it! So delish!
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