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Ricotta bruschetta on crusty bread topped with roasted cherry tomatoes, basil leaves, and balsamic glaze.

Ricotta Bruschetta with Roasted Cherry Tomatoes

Roasted cherry tomatoes and basil ricotta spread over garlic toasted bread slices make this ricotta bruschetta. Ready in 47 minutes and serves 12.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian
Calories: 130
Ingredients Method

Ingredients
  

Roasted Tomatoes
  • 1 lb sweet cherry tomatoes 454 g
  • 1 tbsp olive oil 15 ml
  • 2 garlic cloves minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Ricotta Mixture
  • 8 oz ricotta 227 g
  • 1 garlic clove minced
  • 1 tbsp olive oil 15 ml
  • 1/2 cup fresh basil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Toasted Bread
  • 1 crusty bread loaf
  • 1 tbsp olive oil 15 ml
  • 1 garlic clove minced
  • Salt and black pepper to taste
Assembly
  • Fresh basil for garnish
  • Balsamic glaze for drizzling

Method
 

Roasted Tomatoes
  1. Set oven temperature to 400ºF (200ºC).
  2. In a small baking dish, mix the cherry tomatoes, 1 tbsp olive oil, 2 minced garlic cloves, and 1/4 tsp each salt and pepper. Bake for 20 minutes, or until the tomatoes have slightly burst. Refrigerate until ready to use.
Ricotta Mixture
  1. In a blender or food processor, combine the ricotta, 1 minced garlic clove, 1 tbsp olive oil, 1/2 cup fresh basil, and 1/4 tsp each salt and pepper. Blend until smooth, then refrigerate until ready to use.
Toasted Bread
  1. Slice the bread into 12 half-inch slices. In a small bowl, whisk together 1 tbsp olive oil and 1 minced garlic clove. Brush both sides of each bread slice with the garlic olive oil and sprinkle with salt and pepper. Bake at 400ºF (200ºC) for 10–12 minutes, or until well toasted.
Assembly
  1. When ready to serve, spread each cooled bread slice with 1–2 tbsp of the ricotta mixture, top with 2–3 tomatoes per toast, sprinkle with fresh basil, and drizzle balsamic glaze on top.