Ricotta 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
Scale
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.