Roasted Tomato Ricotta Bruschetta
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5.0
6 reviews
Excellent
Roasted Tomato Ricotta Bruschetta
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This easy recipe for Roasted Tomato Ricotta Bruschetta combines flavorful roasted cherry tomatoes and garlic with creamy whipped ricotta cheese and a warm, toasted baguette, for an absolutely delicious Italian appetizer!
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Ingredients
- 22 ounces cherry tomatoes 2 pints
- 6 cloves garlic
- 8 tablespoons olive oil divided
- 2 tablespoons balsamic vinegar
- ½ teaspoon black pepper
- ¾ teaspoon salt divided
- 1 cup whole milk ricotta cheese
- 1 demi baguette cut into half inch slices
- ¼ cup fresh basil leaves chopped
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Instructions
- Preheat the oven to 400°F.
- Place the tomatoes and whole garlic cloves on a baking sheet lined with foil.
- Drizzle with 4 tablespoons olive oil and 2 tablespoons balsamic vinegar, top with ½ teaspoon black pepper and ½ teaspoon salt.
- Place into the oven and roast for 15-20 minutes, or until the tomatoes begin to burst.
- While the tomatoes are roasting, add the ricotta cheese to a food processor with 2 tablespoons olive oil and ¼ teaspoon salt. Whip the ricotta cheese in the food processor until it’s smooth and creamy. If you don’t have a food processor, you can simply add all of the ingredients to a bowl and whip them together with a whisk.
- While the tomatoes and still in the oven, place the baguette slices in a single layer on one large baking sheet. Brush with 2 tablespoons olive oil and place in the oven for 5 minutes, or until golden brown and toasted.
- Remove the baguette slices from the oven and spread the whipped ricotta cheese on top of each slice of baguette.
- Remove the roasted tomatoes and garlic from the oven. Use kitchen tongs to transfer the whole garlic cloves to a cutting board and chop them up into a fine mince. Sprinkle the garlic back in with the tomatoes.
- Lift the foil by two corners and slowly pour the tomatoes, garlic and liquid from the foil into a bowl. Use a spoon to top each sliced baguette with the roasted tomatoes, garlic and liquid from the bowl.
- Top the bruschetta with a few pieces of fresh basil and serve.
Notes
- You’ll only need half of a large baguette for this recipe. You can cut a whole baguette in half or purchase a demi baguette, which is half the length of a traditional baguette.
- You can make the whipped ricotta and roasted tomatoes ahead of time, but I recommend assembling the bruschetta right before serving. The whipped ricotta and roasted tomatoes can be stored separately in airtight containers in the fridge for up to 5 days. Before serving, toast the baguette slices, reheat the tomatoes in the microwave for 2 minutes, then assemble the bruschetta and serve.
Nutrition Information
Show Details
Serving
4serving
Calories
120kcal
(6%)
Carbohydrates
7g
(2%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
8mg
(3%)
Sodium
175mg
(7%)
Potassium
120mg
(3%)
Fiber
0.5g
(2%)
Sugar
2g
(4%)
Vitamin A
280mg
(6%)
Vitamin C
9mg
(10%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16pieces bruschetta
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 4serving | |
| Calories | 120kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 8mg | 3% |
| Sodium | 175mg | 7% |
| Potassium | 120mg | 3% |
| Fiber | 0.5g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 280mg | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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