RICOTTA BRUSCHETTA WITH ROASTED TOMATOES
This Ricotta Bruschetta with Roasted Tomatoes is a fresh and flavorful appetiser. Creamy ricotta, juicy roasted cherry tomatoes, and crusty bread create a delicious bite that's perfect for entertaining or snacking any time.
Ingredients
For the Roasted Tomatoes:
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 2 garlic cloves minced
- ½ teaspoon dried oregano
- Salt and pepper to taste
For the Ricotta Spread:
- 1 cup whole-milk ricotta cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Bread:
- 1 baguette sliced into ½-inch pieces
- Olive oil for brushing
Optional Garnish:
- Fresh basil leaves
- Balsamic glaze
Instructions
Roast the Tomatoes:
- Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, garlic, oregano, salt, and pepper. Roast on a baking sheet for 20 minutes until blistered and soft.
Toast the Bread:
- Brush baguette slices with olive oil and toast them in the oven for 5–7 minutes until golden.
Make the Ricotta Spread:
- In a small bowl, mix ricotta with olive oil, salt, and pepper until creamy.
Assemble the Bruschetta:
- Spread ricotta mixture on each toasted bread slice. Top with roasted tomatoes. Garnish with fresh basil and a drizzle of balsamic glaze if desired.
Notes
- Make Ahead: Roast the tomatoes and mix the ricotta up to a day ahead. Assemble just before serving.
- Serving Tip: Serve warm or at room temperature.
- Variations: Add a sprinkle of red pepper flakes or use whipped feta instead of ricotta for a tangy twist.
- Storage: Best enjoyed fresh, but components can be stored separately in the fridge for 2–3 days.