Roasted Tomato Ricotta Bruschetta
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!
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
Serving 4servingCalories 120kcal (6%)Carbohydrates 7g (2%)Protein 3g (6%)Fat 9g (14%)Saturated Fat 2g (10%)Polyunsaturated Fat 1gMonounsaturated Fat 6gCholesterol 8mg (3%)Sodium 175mg (7%)Potassium 120mg (3%)Fiber 0.5g (2%)Sugar 2g (2%)Vitamin A 280mg (6%)Vitamin C 9mg (11%)Calcium 48mg (5%)Iron 1mg (6%)
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