Ricotta Bruschetta with Roasted Tomatoes
Elevate your appetizer game with this delightful Ricotta Bruschetta with Roasted Tomatoes. Perfect for any gathering, this easy-to-make dish features creamy ricotta and sweet roasted cherry tomatoes, creating a flavor combination that’s sure to impress. With only a handful of ingredients and minimal prep time, you can whip up this crowd-pleaser in no time. Whether it’s for a casual dinner or a festive celebration, this bruschetta is versatile and visually stunning—ideal for sharing with family and friends. Serve it fresh and watch it disappear!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 pound sweet cherry tomatoes
- 8 ounces ricotta cheese
- 1 crusty bread loaf
- 3 tablespoons olive oil (divided)
- 4 minced garlic cloves (divided)
- Salt and black pepper to taste
- Fresh basil for garnish
- Balsamic glaze for drizzling
Instructions
- Preheat your oven to 400ºF. In a baking dish, mix cherry tomatoes with 1 tablespoon of olive oil, 2 minced garlic cloves, salt, and pepper. Roast for about 20 minutes until they start to burst. Cool in the fridge.
- In a blender or food processor, combine ricotta, 1 minced garlic clove, 1 tablespoon olive oil, half a cup of fresh basil leaves, salt, and pepper. Blend until smooth; refrigerate.
- Slice the crusty bread into half-inch slices. Brush both sides with a mixture of the last tablespoon of olive oil and minced garlic. Toast in the oven for about 10-12 minutes until golden brown.
- Assemble by spreading the ricotta mixture on each toast slice and topping with roasted tomatoes. Garnish with fresh basil and drizzle with balsamic glaze.
Nutrition
- Serving Size: 1 slice (40g)
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg