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Ricotta Bruschetta with Roasted Tomatoes

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This Ricotta Bruschetta features creamy ricotta spread over crisp crostini, topped with sweet and tangy roasted tomatoes. A drizzle of balsamic glaze and a sprinkle of fresh basil elevate this appetizer, making it perfect for any occasion.

Ingredients

Scale

For the roasted tomatoes:

  • 2 cups (300g) cherry or grape tomatoes, halved
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)

For the bruschetta:

  • 1 baguette, sliced into 1/2-inch rounds
  • 1 tbsp olive oil (for brushing)
  • 1 cup (250g) ricotta cheese
  • 2 tbsp honey (optional, for added sweetness)
  • Fresh basil leaves, chopped or torn
  • Balsamic glaze (store-bought or homemade)

Instructions

  1. Roast the tomatoes:
    • Preheat your oven to 400°F (200°C).
    • Toss the halved tomatoes with olive oil, minced garlic, salt, pepper, and red pepper flakes. Spread them out on a baking sheet lined with parchment paper.
    • Roast for 20-25 minutes, or until the tomatoes are soft and slightly caramelized. Set aside to cool.
  2. Prepare the crostini:
    • Arrange the baguette slices on a baking sheet and brush lightly with olive oil.
    • Toast in the oven at 375°F (190°C) for 8-10 minutes, flipping halfway, until golden and crisp.
  3. Assemble the bruschetta:
    • Spread a generous layer of ricotta cheese on each toasted baguette slice. Optionally, mix honey into the ricotta before spreading for a hint of sweetness.
    • Top each crostini with a spoonful of roasted tomatoes.
  4. Garnish and serve:
    • Drizzle balsamic glaze over the bruschetta and sprinkle with fresh basil leaves.
    • Serve immediately and enjoy!

Notes

  • Substitute goat cheese or cream cheese for ricotta if preferred.
  • Add a sprinkle of flaky sea salt on top for extra flavor.
  • For a smoky twist, use fire-roasted tomatoes instead of oven-roasted ones.

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