Description
A fresh and savory appetizer featuring creamy ricotta cheese topped with sweet, roasted tomatoes on crispy toasted bread. Perfect as a starter or snack for any occasion.
Ingredients
Units
Scale
- 1 baguette, sliced into 1-inch pieces
- 1 tablespoon olive oil (for toasting)
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil (for roasting tomatoes)
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta cheese
- Fresh basil leaves, chopped (for garnish)
- 1 clove garlic, halved (for rubbing on bread)
Instructions
- Preheat the oven to 375°F (190°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, balsamic vinegar, oregano, salt, and pepper. Toss to coat evenly, then roast in the oven for 15-20 minutes, or until the tomatoes are softened and lightly caramelized.
- Meanwhile, heat a grill pan or regular pan over medium heat. Brush the baguette slices with olive oil on both sides and toast them for 2-3 minutes on each side until golden and crispy.
- Once the bread is toasted, rub each slice with the cut side of the garlic clove to impart a mild garlic flavor.
- Spread a generous layer of ricotta cheese on each toasted bread slice.
- Once the tomatoes are roasted, spoon them over the ricotta-topped bread.
- Garnish with fresh basil and serve immediately.
Notes
- For extra flavor, drizzle with a little extra olive oil or balsamic glaze before serving.
- If you want to add some protein, top the bruschetta with prosciutto or grilled chicken.
- This dish is best served fresh, but the roasted tomatoes can be prepared ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 piece
- Calories: 160
- Sugar: 3g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg