Sheet Pan Tomato and Pepper Bruschetta

Directions

1. Preheat oven to 450 degrees.
2. Cut up tomatoes and peppers. Season with salt, chili flakes, pepper, garlic powder and lemon juice, and place in large mixing bowl.
3. Drizzle tomato mixture with 2 tablespoons of olive oil.
4. Pour onto a sheet pan, spreading mixture out into an even layer.
5. Transfer to the oven and roast for 10 minutes.
6. Meanwhile, place sliced baguette on a baking sheet and brush each slice with olive oil.
7. Sprinkle fresh parsley on prepared baguettes, and place in the oven with tomato mixture. Bake both tomatoes and bread for an additional 10 minutes or until bread is lightly toasted and vegetables are bubbling and hot.
8. Remove bread and tomatoes from the oven, and spread each slice of bread with 1 tablespoon of ricotta cheese.
9. Top each toasted slice of bread and cheese with a spoonful of tomato mixture and fresh basil.
10. Return to oven and cook for additional 3 minutes or until cheese starts to bubble.
11. Remove from the oven and garnish with balsamic glaze, if desired.