Ricotta Bruschetta with Roasted Tomatoes
Indulge in the delightful flavors of Ricotta Bruschetta with Roasted Tomatoes, an irresistible appetizer that is both elegant and easy to prepare. Perfect for any occasion, this dish features sweet roasted cherry tomatoes paired with creamy ricotta on toasted crusty bread. With its vibrant colors and rich textures, it’s a guaranteed crowd-pleaser that will leave your guests wanting more. The combination of fresh basil and garlic elevates the dish, making it a versatile option for holiday parties, casual gatherings, or a cozy evening at home. Whether served individually or as part of a larger spread, this bruschetta is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 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
- 1 bunch fresh basil (divided)
- 1 crusty bread loaf
- Balsamic glaze
Instructions
- Preheat your oven to 400°F.
- In a baking dish, combine cherry tomatoes, 1 tablespoon olive oil, 2 minced garlic cloves, salt, and pepper. Bake for about 20 minutes until tomatoes burst slightly and then refrigerate.
- In a blender or food processor, blend ricotta with remaining minced garlic, 1 tablespoon olive oil, chopped basil, salt, and pepper until smooth; refrigerate.
- Slice the bread into twelve half-inch slices. Brush both sides with a mixture of 1 tablespoon olive oil and remaining minced garlic; sprinkle with salt and pepper. Bake for about 10-12 minutes until golden brown.
- To serve, spread ricotta on each bread slice and top with roasted tomatoes; drizzle with balsamic glaze.
Nutrition
- Serving Size: 2 bruschetta (80g)
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg