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Ricotta Bruschetta with Roasted Tomatoes

An effortless yet elegant appetizer featuring creamy ricotta on toasted baguette topped with sweet roasted tomatoes.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Baguette and Cheese
  • 1 whole baguette Sliced diagonally
  • 1 cup ricotta cheese Fresh
Tomato Mixture
  • 2 cups cherry tomatoes, halved Fresh
  • 2 tablespoons olive oil For roasting
  • 1 clove garlic, minced Enhances flavor
  • to taste Salt and pepper For seasoning
  • a handful Fresh basil leaves For garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Place halved cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper. Toss to coat and roast for about 20 minutes or until soft and slightly caramelized.
  3. Slice the baguette diagonally into about ½-inch thick slices. Arrange on another baking sheet, brush lightly with olive oil, and sprinkle with salt. Toast in the oven for about 5-7 minutes or until golden.
Assembly
  1. Spread a generous layer of ricotta cheese on each toasted baguette slice.
  2. Top with roasted tomatoes and finish with fresh basil leaves.
Serving
  1. Arrange the assembled bruschetta on a platter and serve immediately.

Notes

For best results, serve the bruschetta soon after assembling. Store leftovers in an airtight container in the refrigerator and consume within 2 days.