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Roasted Tomato Ricotta Bruschetta
Print Recipe
Roasted Tomato Ricotta Bruschetta combines flavorful roasted tomatoes & garlic with creamy ricotta cheese for a scrumptious vegetarian Italian appetizer!
Course
Appetizer, Side Dish
Cuisine
Italian
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Servings
16
pieces bruschetta
Calories
54
Author
Whitney Bond
Ingredients
1
cup
cherry tomatoes
4
cloves
garlic
3
tbsp
olive oil
1
tbsp
balsamic vinegar
¼
tsp
black pepper
2
tbsp
fresh basil
chopped
½
baguette
sliced
¼
cup
ricotta cheese
¼
cup
arugula
Instructions
Preheat the oven to 400°F.
Place the tomatoes and garlic on a baking sheet covered with foil bent into a basket shape.
Drizzle with the olive oil and vinegar, top with the black pepper and fresh basil.
Place into the oven for 25 minutes.
While the tomatoes are roasting, place the baguette in the oven for 3-5 minutes.
Remove from the oven and slice.
Spread ricotta cheese on top of each slice of baguette.
Remove the roasted tomatoes and garlic from the oven. Chop the roasted garlic cloves.
Add the garlic back to the tomatoes.
Lift the foil by two corners and slowly pour the tomatoes and sauce from the foil into a small bowl.
Using a large spoon, top each sliced baguette with the roasted tomatoes, garlic and sauce.
Top the bruschetta with a few pieces of fresh arugula and serve.
Nutrition
Serving:
4
g
|
Calories:
54
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
3
g
|
Cholesterol:
1
mg
|
Sodium:
52
mg
|
Potassium:
35
mg
|
Vitamin A:
90
mg
|
Vitamin C:
2.4
mg
|
Calcium:
16
mg
|
Iron:
0.3
mg