Ricotta Bruschetta with Roasted Tomatoes
Experience the joy of hosting with this delightful Ricotta Bruschetta with Roasted Tomatoes, a perfect appetizer that’s as easy to make as it is impressive. This dish combines the creaminess of ricotta cheese with the sweetness of roasted cherry tomatoes, all on a crispy slice of bread. It’s an ideal choice for busy weeknights or festive gatherings, offering a burst of flavor that will keep your guests coming back for more. The beauty of this recipe lies in its flexibility; prepare the components ahead of time and assemble just before serving for a stress-free experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 12 bruschetta 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 pound sweet cherry tomatoes
- 3 tablespoons olive oil (divided)
- 4 minced garlic cloves (divided)
- Salt and black pepper
- 8 ounces ricotta cheese
- 1 bunch fresh basil (divided)
- 1 crusty bread loaf
- Balsamic glaze
Instructions
- Preheat your oven to 400ºF.
- In a baking dish, toss cherry tomatoes with 1 tablespoon olive oil, 2 minced garlic cloves, salt, and pepper. Roast for about 20 minutes until they pop and caramelize.
- In a blender, combine ricotta, 1 minced garlic clove, 1 tablespoon olive oil, half a cup of basil leaves, salt, and pepper. Blend until smooth.
- Slice the bread into 12 pieces. Brush with remaining olive oil mixed with another minced garlic clove, season lightly with salt and pepper, and toast in the oven for about 10-12 minutes until golden brown.
- Spread the ricotta mixture onto each toasted slice, top with roasted tomatoes, sprinkle fresh basil leaves, and drizzle with balsamic glaze.
Nutrition
- Serving Size: 1 bruschetta (approx. 60g)
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 7mg