Description
Ricotta bruschetta roasted tomatoes bring summer’s fresh flavors right to your table, with creamy cheese and juicy tomatoes that sing of simple Italian cooking. Crusty bread toasted golden and topped with herbed ricotta and warm roasted tomatoes makes an easy appetizer that disappears faster than you can slice the bread.
Ingredients
Scale
Main Ingredients:
- 2 pounds Roma tomatoes
- 15 ounces whole milk ricotta cheese
- 1 baguette
Supporting Ingredients:
- ¼ cup extra virgin olive oil
- ¼ cup grated Parmesan cheese
- 4 cloves garlic
- 1 tablespoon balsamic vinegar
- 2 tablespoons chopped fresh basil
- 1 tablespoon lemon zest
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes
Finishing Ingredients:
- 2 tablespoons extra virgin olive oil
- Salt
- Freshly ground black pepper
- Fresh basil leaves
- Balsamic glaze
Instructions
- Fire up your oven to a toasty 400F and grab a baking sheet for the Roma tomatoes.
- Slice 2 pounds of Roma tomatoes lengthwise, positioning them cut-side up on the sheet.
- Whisk 4 minced garlic cloves with ¼ cup olive oil, 1 tablespoon balsamic vinegar, dried oregano, basil, and red pepper flakes in a small bowl.
- Drizzle the marinade evenly across the tomato halves, then sprinkle with salt and pepper.
- Roast the tomatoes for 45-60 minutes until they soften and caramelize slightly at the edges.
- Let the tomatoes cool down for a few minutes after removing from the oven.
- Drain 15 ounces of ricotta cheese in a fine-mesh sieve for at least 30 minutes to remove excess moisture.
- Mix the drained ricotta with ¼ cup Parmesan, 2 tablespoons fresh basil, 1 tablespoon lemon zest, and 1 minced garlic clove.
- Season the ricotta mixture with salt and pepper to your taste.
- Preheat another oven to 350F or prepare your broiler or grill pan.
- Slice your baguette into ½-inch rounds and brush each side with 2 tablespoons olive oil.
- Toast the bread for 8-10 minutes until golden and crisp, watching carefully.
- Rub each warm slice with a halved garlic clove for extra flavor.
- Spread a generous layer of ricotta mixture onto each toasted bread slice.
- Top each bruschetta with the roasted tomatoes.
- Finish with fresh basil leaves, a drizzle of balsamic glaze, and a touch of olive oil.
- Serve these beauties immediately while everything is warm and fragrant.
Notes
- Drain ricotta thoroughly to prevent soggy bruschetta and ensure a creamy, spreadable texture.
- Roast tomatoes low and slow to concentrate their natural sweetness and develop deep, rich flavors.
- Choose ripe Roma tomatoes for the best caramelization and most intense tomato taste.
- Experiment with different herbs like thyme or za’atar to customize the bruschetta’s flavor profile.
- Prep Time: 15-20 minutes
- Cook Time: 55-70 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 25 mg