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Ricotta Bruschetta with Roasted Tomatoes

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  • Author: samahkitchen
  • 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

Units Scale

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:

  1. Preheat oven to 400°F (200°C).
  2. On a baking sheet, toss tomato halves with olive oil, garlic, balsamic vinegar, salt, pepper, and oregano.
  3. Roast for 15-20 minutes, until the tomatoes are soft and slightly caramelized. Remove from oven and set aside.

2. Make the Whipped Ricotta:

  1. 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:

  1. Brush baguette slices lightly with olive oil and arrange on a baking sheet.
  2. Toast in the oven at 400°F (200°C) for 5-7 minutes, until golden and crisp.

4. Assemble the Bruschetta:

  1. Spread whipped ricotta onto each toasted baguette slice.
  2. Top with roasted tomatoes and sprinkle with fresh basil.
  3. 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.

Find it online: https://quickbiteskitchen.com/ricotta-bruschetta-with-roasted-tomatoes/