Heavenly Ricotta Bruschetta with Roasted Tomatoes Recipe

Summers in italy burst with vibrant flavors that dance across fresh ricotta bruschetta with roasted tomatoes.

Ripe tomatoes caramelize beautifully when slow-roasted with fragrant herbs and olive oil.

Each slice of toasted bread becomes a canvas for creamy, smooth ricotta that melts subtly against warm, charred edges.

The combination delivers a rustic appetizer that speaks directly to Mediterranean culinary traditions.

Crisp bread provides the perfect foundation for this simple yet elegant dish.

Delicate herbs and a drizzle of extra virgin olive oil complete this irresistible starter that promises to transport you straight to an Italian countryside terrace.

Dive into this easy recipe and savor every delectable bite.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: 210 kcal

Servings: 5

Ingredients For Ricotta Bruschetta With Roasted Tomatoes

• Tomatoes: Juicy, vine-ripened beauties that transform into sweet, concentrated flavor bombs when roasted.
• Olive Oil: Helps tomatoes caramelize and adds rich Mediterranean essence.
• Garlic: Aromatic powerhouse that infuses deep, savory notes.
• Salt, Pepper, Red Pepper Flakes: Seasonings that elevate and balance the roasted tomato's natural sweetness.

• Baguette: Crispy, rustic French bread that provides the perfect crunchy canvas.
• Olive Oil: Ensures golden, crisp edges with a subtle fruity undertone.

• Ricotta Cheese: Silky, mild cheese that offers a luxurious, cloud-like spread.
• Honey: Optional natural sweetener that adds gentle, floral complexity.
• Balsamic Glaze: Tangy-sweet reduction that brings elegant sophistication.
• Fresh Basil Leaves: Bright, aromatic herb that adds a fresh, peppery finish.

Tools To Prep Ricotta Bruschetta With Roasted Tomatoes

• Baking Sheet: Essential for roasting tomatoes and toasting baguette slices.
• Parchment Paper: Prevents sticking and makes cleanup easy.
• Sharp Knife: For slicing tomatoes and baguette.
• Cutting Board: Provides a stable surface for chopping ingredients.
• Pastry Brush: Helps evenly coat baguette slices with olive oil.
• Mixing Bowl: For tossing tomatoes with seasonings.
• Spoon: For spreading ricotta and transferring roasted tomatoes.

How To Toast Ricotta Bruschetta With Roasted Tomatoes

• Tomato Transformation

Slice tomatoes in half and spread them on a baking sheet. Drizzle with olive oil, sprinkle with garlic, and add a pinch of seasoning. Roast in a hot oven until they turn soft and develop delicious caramelized edges. Let them cool and develop intense flavor.

• Bread Preparation

Cut baguette into elegant slices. Brush each slice with a touch of olive oil. Toast in the oven until they become golden and crispy, creating a perfect crunchy base for your bruschetta.

• Creamy Canvas

Spread a luxurious layer of ricotta cheese across each toasted bread slice. For a subtle sweet twist, mix a hint of honey into the ricotta before spreading. Top generously with the roasted tomatoes.

• Final Flourish

Enhance your creation by drizzling balsamic glaze over the bruschetta. Scatter fresh basil leaves on top for a burst of color and herbal freshness. Serve immediately and savor every delightful bite.

Ways To Switch Up Ricotta Bruschetta With Roasted Tomatoes

• Roasting Pro Tip: Select ripe, juicy tomatoes like Roma or cherry varieties for maximum flavor intensity and caramelization during roasting.
• Cheese Flexibility: Swap ricotta with creamy goat cheese or smooth mascarpone for different taste profiles and textures that complement the roasted tomatoes.
• Dietary Adaptation: Create a gluten-free version by using gluten-free baguette or replacing bread with cucumber rounds or zucchini slices for a low-carb alternative.
• Herb Enhancement: Experiment with fresh herbs beyond basil – try oregano, thyme, or rosemary to add unique aromatic dimensions to the bruschetta's overall flavor profile.
• Vegan Transformation: Replace dairy ricotta with cashew-based ricotta or almond cream cheese for a plant-based version that maintains the creamy texture and rich mouthfeel of the original recipe.

Serving Ricotta Bruschetta With Roasted Tomatoes Warm Or Cold

• Elegant Appetizer Spread: Arrange the bruschetta on a rustic wooden board with scattered basil leaves for a stunning presentation that impresses guests instantly.
• Pairing Paradise: Serve alongside a crisp white wine like Pinot Grigio or a light Sauvignon Blanc to complement the rich ricotta and tangy roasted tomatoes.
• Brunch Brilliance: Transform this appetizer into a delightful weekend brunch item by adding a soft-poached egg on top of each bruschetta for extra protein and luxury.
• Quick Party Hack: Prepare roasted tomatoes and toasted crostini in advance, then assemble just before serving to create a fast, elegant finger food that keeps guests coming back for more.

Storage Tips For Ricotta Bruschetta With Roasted Tomatoes

• Fridge Fresh Storage: Keep roasted tomatoes and prepared ricotta bruschetta in an airtight container for 2-3 days. Refrigeration helps maintain ingredient quality and prevents rapid spoilage.
• Make-Ahead Magic: Prepare roasted tomatoes and toasted baguette slices separately up to 24 hours before serving. Store components individually to maintain crispy texture and prevent sogginess.
• Smart Reheating Technique: Warm baguette slices in a toaster oven or regular oven at 350F for 2-3 minutes to restore crispness before assembling bruschetta. Avoid microwave to prevent bread becoming chewy.
• Ingredient Separation Strategy: Store ricotta cheese, roasted tomatoes, and baguette slices in separate sealed containers. Assemble bruschetta just before serving to ensure maximum freshness and optimal taste experience.

Rustic Ricotta Bruschetta With Roasted Tomatoes Recipe

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4.6 from 29 reviews

• Total Time: 35 minutes
• Yield: 5 1x

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Description

Creamy ricotta bruschetta with roasted tomatoes combines Italian countryside charm and rustic elegance. Fresh herbs and crisp bread complement tangy cheese and sweet roasted vegetables you will savor completely.

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Ingredients

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• 2 cups (300 g / 10.5 oz) cherry or grape tomatoes, halved
• 1 baguette, sliced into ½-inch rounds
• 1 cup (250 g / 8.8 oz) ricotta cheese
• 3 tbsps olive oil
• 2 cloves garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 2 tbsps honey (optional, for added sweetness)
• Fresh basil leaves, chopped or torn
• Balsamic glaze (store-bought or homemade)

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Instructions

1. Roast Tomatoes: Preheat oven to 400F (200C). Spread halved tomatoes on parchment-lined baking sheet, tossing with olive oil, garlic, salt, pepper, and red pepper flakes. Roast 20-25 minutes until soft and caramelized, developing rich flavors.
2. Prepare Crostini: Arrange baguette slices on baking sheet, brush with olive oil. Toast at 375F (190C) for 8-10 minutes, flipping midway to achieve uniform golden color.
3. Assemble Bruschetta: Spread ricotta cheese on toasted crostini, drizzle with honey. Layer roasted tomatoes evenly across the creamy base, ensuring balanced coverage.
4. Finish and Serve: Drizzle balsamic glaze over topped crostini, garnish with freshly torn basil leaves. Present immediately to maintain crisp texture and vibrant flavors of the bruschetta.

Notes

• Tomato Roasting Technique: Select ripe, plump cherry or Roma tomatoes for best caramelization and intense flavor development during roasting.
• Bread Toasting Precision: Watch crostini closely to prevent burning; golden-brown edges indicate perfect crispness without becoming overly hard or bitter.
• Ricotta Enhancement: Use room temperature ricotta for smoother spreading and better flavor absorption; consider straining excess moisture for a creamier texture.
• Flavor Balancing Trick: Experiment with different honey varieties like wildflower or lavender to subtly complement the roasted tomatoes’ natural sweetness.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Snacks
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 210
• Sugar: 3g
• Sodium: 230mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 10mg