Crunchy little two-bite toasts topped with creamy whipped ricotta, a drizzle of balsamic vinegar, a juicy seared cherry tomato, and a sprinkle of fresh basil. These little appetizers are gratifyingly quick and easy to make and deliciously satisfying to eat.
Earlier this year, on a return trip from Mexico, I sat in a restaurant in the Chicago airport waiting for my connecting flight to Michigan. Nothing on the menu looked especially appealing, but the woman next to me was eating something that caught my attention. I asked her what it was and she pointed to the ricotta bruschetta in the appetizer section of the menu. I followed her lead and placed my order.
I'll have what she's having.
They were a delicious combination of crunchy and creamy, slightly sweet and savory, with just the right amount of roasted tomatoes and balsamic vinegar.
Not wanting to travel to the Chicago airport for a repeat performance, I got to work making them at home. This recipe is the result and I hope you enjoy it as much as we are.
xo
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Ingredients needed to prepare this recipe
- The base for bruschetta is either slices of bread or toast. I usually make these with slices of a French baguette toasted in olive oil, but use whatever kind of bread you like, toasted or not.
- Whole milk ricotta. This is one of those recipes for which whole milk ricotta vs skim milk ricotta really does make a difference. Opt for whole milk. You won't regret it.
- Extra virgin olive oil
- Honey
- Salt
- Cherry tomatoes
- Fresh basil
- Balsamic vinegar (not pictured), any kind that tastes good to you
Additions and substitutions
Bruschetta is one of those dishes that begs for improvisation. In it's purist sense, bruschetta is simply toasted bread, drenched in olive oil and usually topped with tomatoes.
But honestly, the only requirements here are the bread and the olive oil. I've had bruschetta topped with mushrooms, eggplant, and olive tapenade. It's all delicious.
To make ricotta bruschetta you'll obviously need ricotta. But have fun playing around with every other ingredient. For example...
- Instead of tomatoes, top the ricotta with spoonfuls of mushroom ragu, marinated peppers, or olive tapenade
- Instead of basil, sprinkle on any kind of fresh herbs you like
- Instead of balsamic vinegar, use pomegranate molasses
- If you don't want that hint of sweetness from the honey, simply leave it out
- To make these gluten free, use your favorite brand of gluten free bread
- To make these dairy free and vegan, look for vegan ricotta cheese. There are several brands on the market today including Kite Hill ricotta which is made from almond milk and Treeline which is made from cashews
Step-by-step photos and instructions
Add the ricotta to the bowl of a food processor and add a tablespoon each of extra virgin olive oil and honey, plus a dash of salt. Process for a couple of minutes, until aerated and fluffy.
Scoop the whipped ricotta into a bowl and store in the refrigerator until ready to use.
Add a tablespoon of oil to a skillet and set it over medium high heat. When hot, add the cherry tomatoes and let them cook until blistered and blackened in places. Remove from the heat and sprinkle with a bit of salt.
Add another tablespoon or two of olive oil to a skillet and set it over medium heat. When the oil is hot, add a few slices of french bread. Toast the bread, turning the slices from time to time, until golden brown on both sides.
Remove the bread to a paper towel lined plate so the paper towels can absorb any excess oil.
Place the toasts on a plate or serving platter.
Top each toast with a spoonful of whipped ricotta.
Top the ricotta with a seared cherry tomato.
Drizzle a bit of balsamic vinegar over the ricotta bruschetta.
Sprinkle with chopped fresh basil and dig in.
A few more quick and easy snackable treats
If you give this recipe a try, let me know! Scroll down to leave a comment and rate it!
📖 Recipe
Ricotta Bruschetta with Seared Tomatoes
Crunchy little two-bite toasts topped with creamy whipped ricotta, a drizzle of balsamic vinegar, a juicy seared cherry tomato, and a sprinkle of fresh basil. These little appetizers are gratifyingly quick and easy to make and deliciously satisfying to eat.
Ingredients
- 15 ounces (1 ½ cups) whole milk ricotta
- ¼ cup extra virgin olive oil, divided
- 1 tablespoon honey
- Salt, to taste
- 1 pint cherry tomatoes
- 12 ounce French baguette (see note)
- 1 - 2 tablespoons balsamic vinegar
- 1 ounce fresh basil
Instructions
- Add the ricotta to the bowl of a food processor fitted with either the chopping blade or the dough blade. Add 1 tablespoon of olive oil, 1 tablespoon of honey, and a generous pinch of salt. Process for 1 to 2 minutes, until the ricotta is aerated and fluffy. (You can also do this with an electric mixer.) Taste and add more salt if you like then scoop into a bowl and place in the refrigerator until ready to use.
- Add a tablespoon of olive oil to a skillet and set the skillet over medium high heat. When the oil is hot, add the cherry tomatoes. Cook, shaking them around in the pan from time to time, until they are blackened in places and their skins are shriveled and starting to split. Remove from the heat, sprinkle generously with salt, and let cool to room temperature.
- Rinse out the skillet and add another tablespoon or two of olive oil. Cut the baguette into one to two inch thick slices. Set the skillet over medium heat and add the baguette slices when the oil is hot. Toast the bread, turning them from time to time, until they are golden brown on both sides. Remove the bread from the skillet to a paper towel lined plate and allow the paper towel to absorb any excess oil.
- Set the toasts on a plate or serving platter. Top each with a generous spoonful of whipped ricotta and one seared tomato. Drizzle with balsamic vinegar. Chop the basil into small pieces, sprinkle over the bruschetta and serve immediately.
Notes
Use whatever kind of bread you like to make ricotta bruschetta. Thin French baguettes work great if you want to make little two bite toasts. But, thicker slices can also be used to make larger servings of bruschetta.
Nutrition Information:
Yield:
30Serving Size:
1 bruschettaAmount Per Serving: Calories: 67Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 101mgCarbohydrates: 8gFiber: 0gSugar: 1gProtein: 3g
Tennis says
This recipe is incredibly easy and delicious! The ricotta is perfectly whipped and the seared tomatoes add a fantastic crunch. Love the flexibility for additions too. Definitely trying this again!
Rebecca Blackwell says
I am so happy to hear that you liked this recipe Tennis! Thank you so much for taking the time to leave a comment for me! I truly appreciate it!