Roasted Tomato-Ricotta Bruschetta

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Oxmoor House


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8 large plum tomatoes, cut into 1/2-inch slices (about 2 pounds)

Cooking spray

2 teaspoons olive oil, divided

1/4 teaspoon salt

1/4 teaspoon black pepper, divided

4 garlic cloves, thinly sliced

1 (6-ounce) package fresh baby spinach

1/8 teaspoon salt

1/2 cup part-skim ricotta cheese

1/4 cup (2 ounces) goat cheese

4 (2.5-ounce) slices peasant bread or other rustic bread, lightly toasted

1/4 cup preshredded fresh Parmesan cheese

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