Description
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
Units
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
- 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.
- 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.
- 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.
- 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.