Description
Ricotta Bruschetta with Roasted Tomatoes is an easy-to-make appetizer that blends the creaminess of ricotta cheese with the sweetness of roasted cherry tomatoes and the tangy richness of balsamic glaze. Served on toasted bread, it offers a perfect balance of flavors and textures, making it a crowd-pleaser for any gathering or celebration.
Ingredients
Scale
- 1 pound sweet cherry tomatoes
- 3 tablespoons olive oil, divided
- 4 minced garlic cloves, divided
- Salt and black pepper, to taste
- 8 ounces ricotta cheese
- 1 bunch fresh basil, divided
- 1 crusty bread loaf (baguette or ciabatta)
- Balsamic glaze, for drizzling
Instructions
- Preheat the oven to 400°F (200°C). In a small baking dish, combine sweet cherry tomatoes, 1 tablespoon olive oil, 2 minced garlic cloves, salt, and pepper. Roast for 20 minutes or until the tomatoes have slightly burst. Let them cool.
- In a blender or food processor, combine ricotta cheese, 1 minced garlic clove, 1 tablespoon olive oil, fresh basil, salt, and pepper. Blend until smooth. Refrigerate until ready to use.
- Slice the bread into 1/2-inch slices. Brush both sides with garlic olive oil and sprinkle with salt and pepper. Toast at 400°F (200°C) for 10-12 minutes until golden brown.
- Once the bread has cooled, spread 1-2 tablespoons of the ricotta mixture on each slice. Top with 2-3 roasted tomatoes and garnish with fresh basil. Drizzle balsamic glaze on top before serving.
Notes
- For a milder garlic flavor, use garlic-infused olive oil on the bread.
- Toast the bread just before serving to maintain its crispiness.
- Prepare the roasted tomatoes and ricotta mixture in advance, but assemble the bruschetta just before serving for the best texture.
- For a dairy-free version, substitute ricotta with plant-based ricotta alternatives.
Nutrition
- Serving Size: 1 slice
- Calories: 126 kcal
- Sugar: 2g
- Sodium: 149mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg