Ricotta Bruschetta with Roasted Tomatoes – A Rustic, Creamy Appetizer
Creamy whipped ricotta meets sweet roasted cherry tomatoes on crisp, toasted bread — a rustic appetizer full of flavor and charm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12–15 pieces 1x
Ingredients
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1 cup whole milk ricotta cheese
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1 pint cherry or grape tomatoes
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2 tbsp olive oil (plus more for drizzling)
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2 garlic cloves, minced
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1 small baguette, sliced into ½-inch rounds
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Handful of fresh basil, torn
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Salt and freshly ground black pepper
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Optional: balsamic glaze, lemon zest, red pepper flakes
Instructions
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Preheat oven to 400°F (200°C). Toss tomatoes with olive oil, garlic, salt, and pepper. Roast for 20–25 minutes.
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Mix ricotta with a drizzle of olive oil, salt, and lemon zest if using.
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Toast or grill bread slices until golden.
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Spread ricotta on each toast. Top with roasted tomatoes.
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Garnish with basil, more olive oil, and optional balsamic glaze. Serve immediately.
Notes
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Make ahead: Roast tomatoes and prep ricotta up to 24 hours in advance.
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Serve with wine or a brunch spread.
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For extra flavor, rub toasted bread with a cut garlic clove.