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Bruschetta con Pomodorini (Toasted Bread with Caramelized Tomatoes and Ricotta) 1/4 cup extra-virgin olive oil 2 cloves garlic, minced 1 Tbsp. fennel seeds, coarsely pounded or crushed Freshly ground pepper and fine sea salt 1 1/2 lb. cherry tomatoes, halved 12 slices crusty country bread, cut into slices 1/2 inch thick Extra-virgin olive oil for brushing 8 oz. fresh sheep’ s milk ricotta or well-drained cow’s milk ricotta Directions on Recipe of the day!Veronica Bee


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