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Ricotta Bruschetta with Roasted Tomatoes

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Transform a few basic ingredients into an impressive looking dish in under twenty minutes with this clever method. This ricotta bruschetta with roasted tomatoes relies on a simple oven roasting trick to maximize flavor with minimal effort.

Ingredients

Scale
  • For the Roasted Tomatoes:
  • 1 pint cherry or grape tomatoes, halved
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon dried oregano (or 1 teaspoon fresh)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of red pepper flakes (optional, for a little heat)
  • For the Whipped Ricotta:
  • 1 cup whole milk ricotta cheese
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • Freshly cracked black pepper
  • 1 tablespoon fresh basil or parsley, finely chopped
  • For Assembly:
  • 1 baguette or loaf of crusty sourdough bread, sliced into 1/2-inch thick pieces
  • 1 large garlic clove, peeled and halved
  • Fresh basil leaves, for garnish
  • Flaky sea salt, for finishing

Instructions

  1. Roast the Tomatoes: Preheat your oven to 400°F (200°C). On a small baking sheet, toss the halved tomatoes with olive oil, minced garlic, balsamic vinegar, oregano, salt, and pepper. Spread them in a single layer. Roast for 18-22 minutes, until the tomatoes are soft, bursting, and lightly caramelized at the edges.
  2. Prepare the Whipped Ricotta: While the tomatoes roast, make the whipped ricotta. In a small bowl, combine the ricotta, 1 tablespoon of olive oil, lemon juice, salt, and pepper. Whisk vigorously with a fork or a small whisk until the mixture is smooth, creamy, and slightly aerated. Stir in the fresh herbs.
  3. Toast the Bread: Brush the baguette slices lightly with olive oil. You can toast them in the oven for 5-7 minutes at 400°F, or in a grill pan over medium heat for 1-2 minutes per side until golden and crisp. Immediately after they come out of the oven or off the pan, rub the cut side of the halved garlic clove over the surface of each warm slice.
  4. Assemble Your Bruschetta: Spread a generous layer of the whipped ricotta onto each garlic-rubbed toast. Top with a spoonful of the warm roasted tomatoes and their juices. Garnish with a fresh basil leaf and a tiny pinch of flaky sea salt. Serve immediately while the bread is still crisp and the tomatoes are warm.

Notes

Smart Swaps: Gluten-Free: Use your favorite gluten-free baguette. Dairy-Free: Substitute the ricotta with a high-quality almond or cashew-based ricotta. Herbs: Thyme or chives work beautifully in place of basil. Bread: A ciabatta loaf also works wonderfully. Storing Tips: Store the roasted tomatoes, whipped ricotta, and toasted bread separately in airtight containers in the refrigerator. Tomatoes will keep for up to 3 days. Whipped ricotta is best used within 2 days. Bread should be stored in a paper bag at room temperature to maintain crispness.

Nutrition

Find it online: https://harmonymeal.com/ricotta-bruschetta-roasted-tomatoes/