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Roasted Tomato Bruschetta with Ricotta

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Roasted Tomato Bruschetta with Ricotta is the perfect savory appetizer for your next get-together. This recipe is simple to make, a real crowd-pleaser, and great served at room temperature!

Overhead shot of roasted tomato bruschetta with ricotta, on a white platter.

Summertime and tomatoes just go together. We grew up in Iowa, and benefited from rich soils where our tomato plants thrived. Mom and Dad took great pride in their garden, and come August, tomatoes were overtaking the garden, and subsequently, the kitchen counters. They ate what they could (which was a lot, especially for Dad), gave away bunches to friends and family, and then they canned what was left.

Ahhhh tomatoes. One of nature’s finest fruits, and one I’ve grown to love over the years in pretty much any fashion. It is rare that I don’t have tomatoes on MY countertops at any given moment. But sadly, we don’t have a garden here in Texas, and growing them in pots is not so productive. Believe me, I’ve tried!

My hand holding a roasted tomato bruschetta appetizer, with the platter below.

Ingredients needed for Roasted Tomato Bruschetta with Ricotta:

This appetizer recipe requires very few ingredients, which is why I love it so much! Very simple to make and impressive too.

  • Crusty Bread – I love using my Chewy French Bread for this recipe, but any store bought crusty bread will work just fine.
  • Olive Oil – You’ll need a bit for the bread and a drizzle on both the cherry tomatoes and the ricotta cheese.
  • Garlic – One large clove is required here. Don’t skimp and use garlic powder.
  • Ricotta Cheese – I prefer using the whole milk version for extra creaminess.
  • Cherry Tomatoes – If you have garden cherry tomatoes, use those! Or any store-bought tomatoes work as well.
  • Salt and Pepper – As usual, I prefer using kosher salt and freshly ground black pepper! 😀
Overhead shot of the recipe ingredients - the whipped ricotta, the tomatoes, and the sliced bread.
Side shot of my hands rubbing garlic on some toasted bread.

How to make Roasted Tomato Bruschetta with Ricotta:

  1. Prep the bread. Using a serrated edge knife, slice the bread into 10 thin slices. Make sure you use a nice crusty bread that holds up well to toppings. Pour some olive oil into a small dish, and lightly brush it on both sides of the bread. Lay it on a parchment covered baking sheet. Bake until golden brown, and then flip and repeat on the other side.
  2. Add garlic. When bread is browned, take the peeled garlic clove and rub it on one side of the bread. This will infuse the garlic flavor into the bread.
  3. Roast the tomatoes. Meanwhile, place cherry tomatoes on a baking sheet, and add a small drizzle of olive oil, and some salt and pepper. Bake until the tomatoes are bursting and slightly browned. I often use my broiler for this to speed up the process.
  4. Prep the ricotta cheese. Let the ricotta sit out on the counter to soften it slightly. Then add a drizzle of olive oil and some salt and pepper, and stir it vigorously with a spoon.
  5. Assemble the bruschetta. Top each slice of toasted bread with a dollop of the whipped ricotta cheese, followed by a few roasted cherry tomatoes. Add more freshly ground black pepper, if desired.
  6. Serve. Serve the bruschetta at room temperature, or even cold out of the refrigerator.

Optional Toppings to consider:

In addition to the ricotta and the cherry tomatoes, you could add some other flavors to this appetizer.

  • Fresh basil leaves
  • Chopped rosemary
  • Some balsamic glaze
  • A drizzle of honey

There are so many different variations you could consider for this recipe. Go ahead and play around with different flavor combinations.

Overhead shot of roasted tomato bruschetta with ricotta, on a white platter.

Other seasonal tomato recipes to consider:

I love fresh garden tomatoes, and I’m always looking for new ways to serve them.

I hope you enjoy ALL the tomato recipes! 😀

Overhead shot of a small white plate with two bruschetta appetizers, on a gray napkin.

Make this appetizer next: Classic Deviled Eggs

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of roasted tomato bruschetta with ricotta, on a white platter.

Roasted Tomato Bruschetta with Ricotta

Roasted Tomato Bruschetta with Ricotta is the perfect savory appetizer for your next get-together. This recipe is simple to make, a real crowd-pleaser, and great served at room temperature!
5 from 3 votes
Print Pin Rate
Course: Appetizer, Sauce, Side Dish
Cuisine: American, Italian
Keyword: Bruschetta with Tomatoes and Ricotta, Roasted Tomato Bruschetta, Whipped Ricotta
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 10 servings
Calories: 144kcal
Author: Sue Ringsdorf

Ingredients

  • 8 oz. crusty bread – sliced into 10 thin slices
  • 2 Tablespoons olive oil – more if needed
  • 1 clove garlic
  • 10 oz. Whole Milk Ricotta – at almost room temp
  • 1.5 cups cherry tomatoes
  • kosher salt and freshly ground black pepper

Instructions

  • Slice the bread into 10 thin slices. Brush a light amount of olive oil on both sides of the bread, and place on a baking sheet. Bake on 400 – 425 degrees until lightly browned, about 5-6 minutes, and then flip, and bake again.
  • Remove bread from oven, and rub a garlic clove on one side of the bread.
  • Meanwhile, place cherry tomatoes on baking sheet, drizzle a small amount of olive oil on top and sprinkle with salt and pepper. Broil until just bursting. (Watch them carefully!) Remove from oven.
  • Spoon the ricotta into a bowl, and let sit on counter for about 20-30 minutes. Drizzle lightly with olive oil and salt and pepper.
  • Assemble bruschetta. Spoon ricotta on the bread and spread evenly. Top with roasted tomatoes, an extra sprinkle of pepper, and serve.

Video

Notes

Optional Toppings to consider:
In addition to the ricotta and the cherry tomatoes, you could add some other flavors to this appetizer.
  • Fresh basil leaves
  • Chopped rosemary
  • Some balsamic glaze
  • A drizzle of honey

Nutrition

Calories: 144kcal | Carbohydrates: 15g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 143mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 5.2mg | Calcium: 71mg | Iron: 1.1mg

5 Comments

  1. Ok. As I reach 50, I am realizing Cheese is not my friend but, when Suebeehomemaker makes something you have to try it.
    Not only did I try, I had a second one. 😍I am not much of a tomato girl either. I eat tomatoes in soups, BUT, when I took a bite I was like, Sue, what did you do to the tomatoes? She said I roasted them!! Oh my, I am a new fan of tomatoes. This is a great appetizer or just eat several and call it dinner!!

    1. Suebee Homemaker says:

      Oh, thank you Michelle! I’m so glad you enjoyed this appetizer. Roasted tomatoes are the key! 🙂

  2. Made these the other night and since we are sheltering at home just my husband and I, we may have eaten more than our fair share! Can’t wait to share these with others at my next get together hopefully this summer!

    1. Suebee Homemaker says:

      It’s a great snack for all the parties…when they start happening again. Glad you enjoyed them as a small party of two, Katelynn!

  3. This recipe is awesome! My pro tip is to pair with Chewy French Bread as it is amazing and much better than store bought.

    I did notice a typo in this post. My countertop should be our countertop……Can I get some support on this??

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