Ricotta Bruschetta with Roasted Tomatoes is a delightful appetizer that combines creamy ricotta cheese with the rich, tangy sweetness of roasted tomatoes, all layered on top of crispy, golden bread. It’s a crowd-pleaser that’s perfect for parties, dinners, or even a quick snack. This easy-to-make recipe brings together fresh, simple ingredients for a dish that’s as impressive as it is delicious.
Ingredients
- For the Bruschetta:
- 1 baguette or rustic bread, sliced
- 1 cup ricotta cheese
- 1 clove garlic, peeled and halved
- 2 tablespoons olive oil, for brushing
- For the Roasted Tomatoes:
- 2 cups cherry or grape tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional Garnishes:
- Fresh basil leaves
- Drizzle of balsamic glaze
- Pinch of red pepper flakes
Instructions
- Prepare the Tomatoes:
- Preheat the oven to 400°F (200°C).
- Toss the halved cherry tomatoes with olive oil, balsamic vinegar, oregano, salt, and pepper.
- Spread the tomatoes on a baking sheet lined with parchment paper, cut-side up.
- Roast for 20-25 minutes, or until the tomatoes are soft and slightly caramelized.
- Toast the Bread:
- While the tomatoes are roasting, preheat a grill pan or oven broiler.
- Brush the baguette slices lightly with olive oil on both sides.
- Toast the bread until golden and crispy, about 2-3 minutes per side.
- Rub the cut side of the garlic clove over the warm toasted bread for added flavor.
- Assemble the Bruschetta:
- Spread a generous layer of ricotta cheese onto each toasted bread slice.
- Top with a spoonful of roasted tomatoes.
- Garnish and Serve:
- Add fresh basil leaves, a drizzle of balsamic glaze, or a sprinkle of red pepper flakes for extra flavor.
- Serve immediately and enjoy!
Serving and Storage Tips
- Serving:Â Ricotta Bruschetta with Roasted Tomatoes is best served warm or at room temperature. Prepare it just before serving for the freshest taste and texture.
- Storage:Â If you have leftovers, store the roasted tomatoes and ricotta cheese separately in airtight containers in the refrigerator for up to 3 days. Reheat the tomatoes before assembling the bruschetta, and toast the bread fresh to maintain crispness.
FAQs
1. Can I use store-bought ricotta for this recipe?
Yes, store-bought ricotta works perfectly for this recipe. If you want a creamier texture, you can whip the ricotta with a little olive oil before spreading it on the bread.
2. What can I substitute for cherry tomatoes?
You can use grape tomatoes, Roma tomatoes (chopped), or even canned diced tomatoes, though fresh tomatoes yield the best flavor.
3. Can I make this ahead of time?
You can roast the tomatoes and prepare the ricotta in advance. Store them separately and assemble the bruschetta just before serving to keep the bread from becoming soggy.
4. Is there a gluten-free option for this dish?
Yes, you can substitute the baguette with gluten-free bread or crackers to make the dish gluten-free.
Enjoy your Ricotta Bruschetta with Roasted Tomatoes as a vibrant and flavorful addition to your meal!
PrintRicotta Bruschetta with Roasted Tomatoes
This Ricotta Bruschetta with Roasted Tomatoes is a delightful appetizer that combines creamy ricotta cheese with sweet, roasted cherry tomatoes. Served on crispy toasted bread, it’s perfect for entertaining or a light snack. Fresh basil and a drizzle of olive oil elevate the flavors to a gourmet level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10–12 pieces 1x
- Category: Appetizer
- Method: Roasting and Toasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Roasted Tomatoes:
- 1 pint cherry tomatoes
- 2 tbsp olive oil
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
For the Ricotta Mixture:
- 1 cup ricotta cheese (whole milk or part-skim)
- 1 tbsp lemon zest
- Salt and pepper to taste
For the Bruschetta:
- 1 baguette, sliced diagonally into ½-inch pieces
- 2 tbsp olive oil (for brushing)
- Fresh basil leaves, for garnish
- Extra virgin olive oil, for drizzling
Instructions
- Roast the Tomatoes:
Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes or until the tomatoes are soft and slightly caramelized. - Prepare the Ricotta Mixture:
In a bowl, combine the ricotta cheese, lemon zest, and a pinch of salt and pepper. Mix well and set aside. - Toast the Bread:
Preheat a grill pan or oven broiler. Brush both sides of the baguette slices with olive oil. Toast until golden and crisp, about 2-3 minutes per side. - Assemble the Bruschetta:
Spread a generous layer of the ricotta mixture on each toasted bread slice. Top with roasted tomatoes. Garnish with fresh basil leaves and a drizzle of extra virgin olive oil. - Serve and Enjoy:
Serve immediately as an appetizer or snack.
Notes
- For a touch of sweetness, drizzle balsamic glaze over the bruschetta before serving.
- You can prepare the ricotta mixture and roast the tomatoes in advance, assembling the bruschetta just before serving.