Ricotta Bruschetta with Roasted Tomatoes is a simple yet elegant appetizer that’s perfect for any occasion. The creamy ricotta pairs beautifully with the rich, caramelized flavor of roasted tomatoes, all served on crispy, golden baguette slices. A drizzle of balsamic glaze and a sprinkle of fresh basil take this dish to the next level, making it a crowd-pleaser at holiday gatherings, dinner parties, or casual get-togethers.
Why You’ll Love This Recipe
- Easy to make with just a few simple ingredients
- Perfectly balanced flavors—creamy, tangy, and crispy
- A great appetizer for any season, from summer gatherings to holiday parties
- Customizable with different toppings and variations
- Make-ahead friendly for stress-free entertaining
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cherry or grape tomatoes
- Olive oil
- Balsamic vinegar
- Garlic cloves, minced
- Salt and black pepper
- Fresh thyme or basil
- Baguette, sliced
- Ricotta cheese
- Lemon zest (optional, for extra freshness)
- Honey or balsamic glaze (optional for drizzling)
Directions
- Roast the tomatoes:
- Preheat the oven to 400°F (200°C).
- Toss the cherry tomatoes with olive oil, balsamic vinegar, garlic, salt, and pepper.
- Spread on a baking sheet and roast for 20–25 minutes, until soft and caramelized.
- Toast the baguette slices:
- Brush baguette slices with olive oil and toast in the oven for 5–7 minutes until golden.
- Assemble the bruschetta:
- Spread ricotta cheese over each toasted slice.
- Top with roasted tomatoes and fresh herbs.
- Drizzle with honey or balsamic glaze for extra flavor.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 6–8 pieces
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Variations
- Garlic Butter Toast: Rub toasted bread with fresh garlic for extra flavor.
- Spicy Kick: Sprinkle with red pepper flakes.
- Nutty Crunch: Add toasted pine nuts or walnuts.
- Herb Variation: Swap basil for fresh oregano or rosemary.
- Dairy-Free: Use cashew or almond-based ricotta.
Storage/Reheating
- Storage: Keep leftover roasted tomatoes in an airtight container in the fridge for up to 3 days.
- Reheating: Rewarm tomatoes in a skillet or microwave before serving.
- Make-Ahead Tip: Toast bread and roast tomatoes ahead of time, then assemble before serving.
FAQs
Can I use store-bought ricotta?
Yes! However, fresh or homemade ricotta will give the best creamy texture.
Can I use regular tomatoes instead of cherry tomatoes?
Yes, just chop them into small pieces before roasting.
Can I make this ahead of time?
You can prep the components in advance, but assemble just before serving to keep the bread crisp.
What kind of bread works best?
A baguette or sourdough works best for a sturdy, crispy base.
How do I make homemade ricotta?
Heat whole milk with lemon juice until curds form, then strain through cheesecloth.
Can I add a protein?
Yes! Try prosciutto, smoked salmon, or shredded rotisserie chicken for extra protein.
What pairs well with this bruschetta?
It’s great with a glass of white wine or as a starter for pasta dishes.
Can I grill the bread instead of baking it?
Absolutely! Grilling adds a nice smoky flavor to the bruschetta.
How do I prevent soggy bruschetta?
Assemble just before serving, and don’t overload with tomatoes.
Can I use whipped ricotta?
Yes! Whipping the ricotta makes it even lighter and creamier.
Conclusion
Ricotta Bruschetta with Roasted Tomatoes is an easy yet elegant appetizer that combines creamy ricotta, sweet roasted tomatoes, and crispy bread. Whether you’re hosting a holiday gathering or looking for a quick snack, this dish is a guaranteed hit. Try different variations to suit your taste and enjoy a burst of fresh, vibrant flavors in every bite!
Print
Ricotta Bruschetta with Roasted Tomatoes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10–12 bruschetta slices 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This Ricotta Bruschetta with Roasted Tomatoes is a deliciously creamy and tangy appetizer that’s easy to make yet feels gourmet. Crispy toasted bread is topped with whipped ricotta and sweet, garlicky roasted cherry tomatoes, then finished with fresh basil and a drizzle of balsamic glaze. Serve it as a festive starter for holiday gatherings or a refreshing summer bite!
Ingredients
For the Roasted Tomatoes:
- 1 pint cherry or grape tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano or thyme
For the Whipped Ricotta:
- 1 cup ricotta cheese (whole milk for best texture)
- 1 tablespoon olive oil
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Bruschetta:
- 1 baguette, sliced into 1/2-inch rounds
- 2 tablespoons olive oil (for brushing)
- 1/4 cup fresh basil, chopped
- 1 tablespoon balsamic glaze (optional, for drizzling)
Instructions
Roast the Tomatoes:
- Preheat oven to 400°F (200°C).
- On a baking sheet, toss tomato halves with olive oil, garlic, balsamic vinegar, salt, pepper, and oregano.
- Roast for 15-20 minutes, until the tomatoes are soft and slightly caramelized. Remove from oven and set aside.
2. Make the Whipped Ricotta:
- In a bowl or food processor, blend ricotta, olive oil, lemon zest, lemon juice, salt, and pepper until smooth and creamy.
3. Toast the Bread:
- Brush baguette slices lightly with olive oil and arrange on a baking sheet.
- Toast in the oven at 400°F (200°C) for 5-7 minutes, until golden and crisp.
4. Assemble the Bruschetta:
- Spread whipped ricotta onto each toasted baguette slice.
- Top with roasted tomatoes and sprinkle with fresh basil.
- Drizzle with balsamic glaze for an extra touch of sweetness (optional).
5. Serve & Enjoy:
- Arrange on a serving platter and serve immediately while warm.
Notes
- Make-Ahead Tip: The whipped ricotta and roasted tomatoes can be made 1-2 days in advance and stored in the fridge. Assemble just before serving.
- Bread Alternative: Swap baguette for sourdough, ciabatta, or gluten-free bread.
- Extra Flavor: Add a sprinkle of red pepper flakes or toasted pine nuts for added texture and spice.
- Dairy-Free Version: Use whipped cashew cream or a plant-based ricotta substitute.
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