NEW FAVORITE SNACK:: ROASTED TOMATO BRUSCHETTA

I love snacks.

I can hardly ever go a day without a snack in between lunch and dinner, and usually a bedtime snack as well. I prefer to eat smaller meals and then snack a few hours later, rather than eat a whole bunch at a meal. Some people say eating this way is better for your metabolism, but honestly, I think the best thing to do for that all illusive metabolism-fire is just eat enough…whether you like to have three big meals, or five or six smaller ones. A fire has gotta have something to burn or else it will go out, right?

Lately I’ve been snacking even more, since we found out a few days ago that I am measuring a good bit smaller than average in this pregnancy so far. So my mid-wife prescribed me snacks…lots of snacks. Like I said, I love my snacks…but I am getting burned out on my old faithful standbys: yogurt, fruit, granola bars, smoothies, muffins, a bowl of cereal (one is never too old for cereal), cottage cheese with jam or apple butter. I tend to gravitate towards sweet snacks rather savory…and though I try to talk myself into digging into some veggies and hummus, it doesn’t usually sound that delicious to me in the middle of the day.

But I have found a new savory snack that I can’t stop eating. My friend, Ruth, served this oven roasted tomato bruschetta at church a few weeks ago, and I could not stop thinking about after tasting it. She passed on the recipe to me, and I was amazed how ridiculously simple and easy it was to make. Then again, usually the best foods are the simplest and easiest, so I’m not sure why I was so surprised.

Oven-roasted Tomato Bruschetta
adapted from here

2 pints grape or cherry tomatoes
3 T. olive oil
salt + pepper, to taste
balsamic vinegar
ricotta cheese
crostini or toast

Heat your oven to 300 degrees. Combine tomatoes with olive oil and salt + pepper. Roast for about an hour, until the tomato skins are burst and starting to brown.

Add 2 tablespoons of balsamic vinegar to the baking sheet and stir. Roast for an additional fifteen to twenty minutes. Watch closely so the balsamic vinegar doesn’t get too dry and burn. Remove from the oven and let cool. Toss with additional balsamic vinegar to taste (i like lots).

When ready to serve, prepare some toasted bread (i just used whole wheat, but french bread would be yum). Spread a generous amount of ricotta cheese and top with the tomatoes.

Enjoy!

What about you: do you like to snack? Sweet or savory?

I’d love to hear your thoughts!