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Roasted Tomato Ricotta Bruschetta

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 16 pieces bruschetta
Calories: 120 kcal
Course: Side Dish , Appetizer , Snacks
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. Place the tomatoes and whole garlic cloves on a baking sheet lined with foil.
  3. Drizzle with 4 tablespoons olive oil and 2 tablespoons balsamic vinegar, top with ½ teaspoon black pepper and ½ teaspoon salt.
  4. Place into the oven and roast for 15-20 minutes, or until the tomatoes begin to burst.
  5. 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.
  6. 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.
  7. Remove the baguette slices from the oven and spread the whipped ricotta cheese on top of each slice of baguette.
  8. 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.
  9. 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.
  10. 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

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

% 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.