Description
These make-ahead Ricotta Bruschetta with Roasted Tomatoes are a show-stopping appetizer perfect for holidays, dinner parties, or casual snacking. Creamy whipped ricotta, sweet roasted cherry tomatoes, and a drizzle of balsamic glaze all sit atop toasted garlic crostini—simple, fresh, and bursting with flavor!
Ingredients
Units
Scale
- 1 lb sweet cherry tomatoes
- 3 tbsp olive oil, divided
- 4 garlic cloves, minced and divided
- Salt and black pepper, to taste
- 8 oz ricotta
- 1 bunch fresh basil, divided
- 1 crusty bread loaf (baguette or similar)
- Balsamic glaze, for drizzling
Instructions
- Preheat oven to 400ºF. In a small baking dish, combine tomatoes with 1 tbsp olive oil, 2 minced garlic cloves, and ¼ tsp each salt and pepper. Roast for 20 minutes until tomatoes burst slightly. Refrigerate until needed.
- In a food processor or blender, combine ricotta, 1 garlic clove, 1 tbsp olive oil, ½ cup fresh basil, and ¼ tsp each salt and pepper. Blend until creamy. Refrigerate until serving.
- Slice bread into twelve ½-inch slices. In a small bowl, mix 1 tbsp olive oil with 1 minced garlic clove. Brush both sides of each slice, sprinkle with salt and pepper, and bake at 400ºF for 10–12 minutes until golden and crisp.
- Spread 1–2 tbsp of ricotta mixture on each toasted bread slice. Top with 2–3 roasted tomatoes, fresh basil, and a drizzle of balsamic glaze. Serve immediately or at room temperature.
Notes
- For extra flavor, you can add a sprinkle of Parmesan cheese on top before serving.
- Ricotta can be made ahead and stored in the refrigerator for up to 2 days.
- The toasted bread can also be prepared ahead of time and stored in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg