Tomato and Basil Bruschetta with Ricotta Cheese
Savor the freshness of ripe tomatoes, aromatic basil, and creamy ricotta atop toasted bread in this classic Mediterranean-inspired bruschetta.
Equipment
- Grill or broiler
- Baking sheet
- Brush for olive oil
- Mixing bowl
- Knife
- Cutting board
Ingredients
- 4 slices sourdough bread thick, about 1/2 inch/1.25 cm thick
- 2 cups cherry tomatoes halved, about 10 oz/300 g
- 1 cup fresh ricotta cheese about 8 oz/225 g
- 1/4 cup fresh basil leaves chopped, about 0.2 oz/5 g
- 2 cloves garlic minced
- 2 tablespoons extra virgin olive oil 1 oz/30 ml, plus extra for drizzling
- Salt and pepper to taste
- Balsamic glaze for drizzling (optional)
Instructions
- Preheat your grill or broiler to a high heat setting.
- Arrange the sourdough slices on a baking sheet and lightly brush both sides with extra virgin olive oil. Grill or broil for 1-2 minutes on each side, or until the bread is toasted to a golden brown with a crispy texture.
- In a bowl, combine the halved cherry tomatoes, chopped basil, minced garlic, salt, and pepper. Drizzle with the 2 tablespoons of olive oil and toss gently to coat.
- Spread a generous layer of fresh ricotta cheese onto each toasted sourdough slice.
- Top the ricotta with the tomato and basil mixture, ensuring even distribution across the bread.
- If desired, drizzle with balsamic glaze for a touch of sweetness and acidity.
- Serve immediately, while the bread remains warm and crispy.
Notes
For the best flavor, use the ripest tomatoes you can find and high-quality, fresh ricotta cheese.
To add extra zing, rub the toasted bread with a cut garlic clove before adding the toppings.
This bruschetta is perfect as a starter for a Mediterranean feast or as a light, refreshing lunch.