Lightly brush baguette slices with 1 tablespoon of olive oil on both sides. Toast on both sides in a large pan on medium heat. Alternatively you can toast the baguette slices in the oven or even leave them untoasted if you you prefer softer bruschetta.
In a medium bowl combine smooth ricotta, 1 clove of pressed garlic, leaves from 2 sprigs of thyme and half a tablespoon (1.5 teaspoons of olive oil). Add salt and pepper to taste. Mix well. You can add another clove of garlic if you prefer a more garlicky taste.
In a small pan heat remaining half a tablespoon (1.5 teaspoons of olive oil ) on medium-high heat. Add tomatoes, leaves from 1-2 springs of thyme and cook on medium or medium-high heat stirring occasionally for about 5-8 minutes or until tomato skin starts to char and tomatoes start to burst. Season with salt and pepper to taste.
Heat Campbell’s Everyday Gourmet Golden Butternut Squash Soup in a small pot or in a microwave.
While soup is heating up assemble the bruschetta. Add dollops of ricotta mixture onto toasted baguette slices and top with burst tomatoes and a few thyme leaves. Leave some ricotta and tomatoes for topping the soup.
Pour heated soup into two bowls, spoon some of the garlicky ricotta on top, add a few burst and charred tomatoes, sprinkle with a few thyme leaves and freshly ground black pepper. Enjoy!
Serves 2 people plus a few extra bruschettas for snacking later or use more soup to serve more people
Campbell’s Everyday Gourmet Golden Butternut Squash Soup with Tomato-Ricotta Bruschetta https://www.imagelicious.com/blog/tomato-ricotta-bruschetta-and-campbells-everyday-gourmet-golden-butternut-squash-soup