Description
Ricotta Bruschetta with Roasted Tomatoes: Creamy ricotta, juicy tomatoes, and crispy bread combine in this quick and flavorful appetizer.
Ingredients
- For the Roasted Tomatoes: 2 pints (600g) cherry or grape tomatoes, halved, 3 tablespoons (45ml) extra virgin olive oil, 4 cloves garlic, thinly sliced, 1 tablespoon (15g) honey or maple syrup, 1 teaspoon (5g) salt, ½ teaspoon (2g) freshly ground black pepper, 1 tablespoon (3g) fresh thyme leaves
- For the Ricotta Spread: 2 cups (450g) whole milk ricotta cheese, preferably fresh, 2 tablespoons (30ml) extra virgin olive oil, 1 tablespoon (15g) lemon zest, 2 teaspoons (10ml) fresh lemon juice, ½ teaspoon (2g) salt, ¼ teaspoon (1g) black pepper
- For Assembly: 1 baguette or crusty Italian bread, sliced into ½-inch pieces, ¼ cup (60ml) extra virgin olive oil, for brushing, Fresh basil leaves, for garnish, Flaky sea salt, for finishing
Instructions
- Step 1: Prepare the Roasted Tomatoes Preheat your oven to 325°F (165°C). In a large mixing bowl, gently toss the halved cherry tomatoes with olive oil, sliced garlic, honey, salt, pepper, and thyme leaves until evenly coated. Transfer them to a rimmed baking sheet lined with parchment paper, arranging them cut-side up in a single layer. This orientation allows the juices to concentrate rather than run off. Roast for 45-60 minutes, until the tomatoes have shrunken slightly and intensified in color, with caramelized edges. The tomatoes should be soft but still hold their shape. Allow them to cool slightly before using.
- Step 2: Prepare the Whipped Ricotta While the tomatoes are roasting, place the ricotta in a food processor along with olive oil, lemon zest, lemon juice, salt, and pepper. Process for 1-2 minutes until completely smooth and light, stopping to scrape down the sides as needed. You’re looking for a fluffy, whipped texture that will spread easily. Transfer to a bowl, cover, and refrigerate until ready to use. This can be prepared up to 24 hours in advance for convenience and enhanced flavor melding.
- Step 3: Toast the Bread Preheat your oven (or a grill pan) to 425°F (220°C). Slice your baguette or Italian bread on a diagonal into ½-inch thick pieces. Arrange the slices on a baking sheet and brush both sides lightly with olive oil. Toast in the oven for about 5-7 minutes, flipping halfway through, until golden brown with a crisp exterior but still slightly tender in the middle. For extra flavor, rub each warm toast with a cut garlic clove while still hot from the oven.
- Step 4: Assemble Your Bruschetta Spread a generous layer of the whipped ricotta mixture onto each toast slice, creating a bed about ¼-inch thick with an artful swoop using the back of a spoon. Top with a spoonful of the roasted tomatoes, allowing some of the white ricotta to show around the edges for visual appeal. Finish each Ricotta Bruschetta with Roasted Tomatoes with a sprinkle of flaky sea salt, torn fresh basil leaves, and optionally, a light drizzle of your best quality olive oil or balsamic glaze. Serve immediately while the contrast between the cool ricotta and warm bread creates the perfect textural experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bruschetta slice
- Calories: 217
- Sugar: 6
- Sodium: 471
- Fat: 15.9
- Saturated Fat: 5.3
- Unsaturated Fat: 8.1
- Trans Fat: 0
- Carbohydrates: 13.9
- Fiber: 1.3
- Protein: 6.1
- Cholesterol: 30