Roasted Tomato Ricotta Bruschetta
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This easy recipe for Roasted Tomato Ricotta Bruschetta combines flavorful roasted cherry tomatoes and garlic with creamy whipped ricotta cheese and a warm, toasted baguette, for an absolutely delicious Italian appetizer!
The only thing you’ll be saying after you taste one bite of this tomato ricotta bruschetta is MORE PLEASE!
After preparing these on Monday, I sat there and asked myself, “why don’t I roast tomatoes every day”?
Roasting tomatoes brings out their natural sweetness and when they’re roasted with garlic and balsamic vinegar, they literally burst with flavor!
I placed them on top of creamy whipped ricotta cheese (my favorite!) and a crispy baguette for a new twist on Tomato Basil Bruschetta.
This whipped ricotta bruschetta is so incredibly delicious, I recommend doubling the recipe if you’re making it for a party. They’ll definitely be a huge hit and probably the first plate of appetizers to go!
Ingredients
- Cherry tomatoes – you’ll need two pints of cherry tomatoes for this recipe.
- Garlic – you’ll want fresh peeled cloves of garlic for this recipe.
- Olive oil
- Balsamic vinegar
- Black pepper and kosher salt – to season the tomatoes and whipped ricotta cheese.
- Baguette – you’ll only need half of a large baguette for this recipe. You can cut a whole baguette in half or purchase a demi baguette, which is half the length of a traditional baguette.
- Ricotta cheese – I recommend using whole milk ricotta for a rich, creamy flavor and texture.
- Fresh basil – to top the bruschetta.
Instructions
- Roast the tomatoes. Preheat the oven to 400°F. Place the tomatoes and whole garlic cloves on a baking sheet covered with foil bent into a basket shape. Drizzle with olive oil and balsamic vinegar, then season with salt and black pepper. Place in the oven and roast for 15-20 minutes, or until the tomatoes begin to burst.
- Toast the bread. While the tomatoes are roasting, slice the baguette into ½ inch thick slices and place them on a baking sheet. Brush olive oil on top of each slice of bread. Place in the oven and bake for 5-7 minutes, or until the bread is golden brown and toasted.
- Whip the ricotta cheese. While the tomatoes and bread are in the oven, add ricotta cheese to a food processor with olive oil and salt. Turn the food processor on and whip the cheese until it’s smooth and creamy. If you don’t have a food processor, you can simply add all of the ingredients to a bowl and whip them together with a whisk. It won’t be quite as smooth and creamy, but it will work just fine for this recipe.
- Assemble the bruschetta. Remove the tomatoes from the oven. Use kitchen tongs to transfer the whole garlic cloves to a cutting board and chop them up into a fine mince. Sprinkle the garlic back in with the tomatoes. Lift the foil by two corners and slowly pour the tomatoes, garlic and liquid from the foil into a bowl. Spread ricotta cheese on top of each toasted slice of baguette, then spoon the tomato mixture over the cheese. Top the bruschetta with a few pieces of fresh chopped basil leaves and serve.
Make ahead tip
You can make the whipped ricotta and roasted tomatoes ahead of time, but I recommend assembling the bruschetta right before serving. The whipped ricotta and roasted tomatoes can be made ahead and stored separately in airtight containers in the fridge for up to 5 days.
Before serving, toast the baguette slices, reheat the tomatoes in the microwave for 2 minutes, then assemble the bruschetta and serve.
What to serve it with
This roasted tomato ricotta bruschetta is the perfect holiday party snack. It’s also a great appetizer for an Italian dinner party. Try pairing it with any of these Italian main dishes.
More Italian appetizers
Don’t miss these other easy Italian appetizer recipes!
Roasted Tomato Ricotta Bruschetta
Ingredients
- 22 ounces cherry tomatoes, 2 pints
- 6 cloves garlic
- 8 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- ½ teaspoon black pepper
- ¾ teaspoon salt, divided
- 1 cup whole milk ricotta cheese
- 1 demi baguette, cut into half inch slices
- ¼ cup fresh basil leaves, chopped
Instructions
- Preheat the oven to 400°F.
- Place the tomatoes and whole garlic cloves on a baking sheet lined with foil.
- Drizzle with 4 tablespoons olive oil and 2 tablespoons balsamic vinegar, top with ½ teaspoon black pepper and ½ teaspoon salt.
- Place into the oven and roast for 15-20 minutes, or until the tomatoes begin to burst.
- While the tomatoes are roasting, add the ricotta cheese to a food processor with 2 tablespoons olive oil and ¼ teaspoon salt. Whip the ricotta cheese in the food processor until it’s smooth and creamy. If you don’t have a food processor, you can simply add all of the ingredients to a bowl and whip them together with a whisk.
- While the tomatoes and still in the oven, place the baguette slices in a single layer on one large baking sheet. Brush with 2 tablespoons olive oil and place in the oven for 5 minutes, or until golden brown and toasted.
- Remove the baguette slices from the oven and spread the whipped ricotta cheese on top of each slice of baguette.
- Remove the roasted tomatoes and garlic from the oven. Use kitchen tongs to transfer the whole garlic cloves to a cutting board and chop them up into a fine mince. Sprinkle the garlic back in with the tomatoes.
- Lift the foil by two corners and slowly pour the tomatoes, garlic and liquid from the foil into a bowl. Use a spoon to top each sliced baguette with the roasted tomatoes, garlic and liquid from the bowl.
- Top the bruschetta with a few pieces of fresh basil and serve.
Notes
- You’ll only need half of a large baguette for this recipe. You can cut a whole baguette in half or purchase a demi baguette, which is half the length of a traditional baguette.
- You can make the whipped ricotta and roasted tomatoes ahead of time, but I recommend assembling the bruschetta right before serving. The whipped ricotta and roasted tomatoes can be stored separately in airtight containers in the fridge for up to 5 days. Before serving, toast the baguette slices, reheat the tomatoes in the microwave for 2 minutes, then assemble the bruschetta and serve.
Nutrition Facts
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