Ricotta Bruschetta with Roasted Tomatoes
Ricotta Bruschetta with Roasted Tomatoes
Ingredients
For the Roasted Tomatoes
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 2 garlic, cloves, pressed
- 1/2 teaspoon seasoned salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Basil Ricotta Spread
- 1 cup whole milk ricotta cheese
- 1 garlic, clove, pressed
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/4 cup fresh basil leaves, packed
For the Toasted Baguette Slices
- 1 baguette, medium
- 2 tablespoons olive oil
- 1 garlic, clove, pressed
- 1/4 teaspoon seasoned salt, or to taste
For Assembly and Garnish
- 1/4 cup fresh basil leaves, for garnish
- 2 tablespoons balsamic glaze, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Place the cherry tomatoes in a small baking dish. Drizzle with 1 tablespoon of olive oil, add 2 pressed garlic cloves, seasoned salt, and black pepper. Stir to combine.
⏱️ 5 min•🌡️ 400
- 2
Roast the tomatoes in the preheated oven for 15-20 minutes, or until softened and slightly browned. Remove from oven and set aside.
⏱️ 20 min•🌡️ 400
- 3
While the tomatoes are roasting, prepare the basil ricotta spread. In a food processor, combine the ricotta cheese, 1 pressed garlic clove, 1 tablespoon of olive oil, salt, black pepper, and fresh basil leaves. Blend until smooth and creamy. If a food processor is not available, finely chop the basil and mix all ingredients in a bowl with a spatula or hand mixer.
⏱️ 10 min
- 4
Slice the baguette into 1/2-inch thick pieces. In a small bowl, combine 2 tablespoons of olive oil and 1 pressed garlic clove. Brush both sides of each baguette slice with the garlic-infused olive oil. Arrange the slices on a baking sheet and sprinkle lightly with seasoned salt.
⏱️ 5 min
- 5
Bake the baguette slices in the 400°F oven for 5-8 minutes, or until golden brown and toasted. Keep an eye on them to prevent burning. Remove from oven.
⏱️ 8 min•🌡️ 400
- 6
To assemble the bruschetta, spread a generous amount of the basil ricotta spread onto each toasted baguette slice. Top with a few of the roasted tomatoes. Garnish with fresh basil leaves and drizzle with balsamic glaze before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ricotta Bruschetta with Roasted Tomatoes
For the Roasted Tomatoes
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 2 garlic, cloves, pressed
- 1/2 teaspoon seasoned salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Basil Ricotta Spread
- 1 cup whole milk ricotta cheese
- 1 garlic, clove, pressed
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1/4 cup fresh basil leaves, packed
For the Toasted Baguette Slices
- 1 baguette, medium
- 2 tablespoons olive oil
- 1 garlic, clove, pressed
- 1/4 teaspoon seasoned salt, or to taste
For Assembly and Garnish
- 1/4 cup fresh basil leaves, for garnish
- 2 tablespoons balsamic glaze, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Place the cherry tomatoes in a small baking dish. Drizzle with 1 tablespoon of olive oil, add 2 pressed garlic cloves, seasoned salt, and black pepper. Stir to combine.
⏱️ 5 min•🌡️ 400 - 2
Roast the tomatoes in the preheated oven for 15-20 minutes, or until softened and slightly browned. Remove from oven and set aside.
⏱️ 20 min•🌡️ 400 - 3
While the tomatoes are roasting, prepare the basil ricotta spread. In a food processor, combine the ricotta cheese, 1 pressed garlic clove, 1 tablespoon of olive oil, salt, black pepper, and fresh basil leaves. Blend until smooth and creamy. If a food processor is not available, finely chop the basil and mix all ingredients in a bowl with a spatula or hand mixer.
⏱️ 10 min - 4
Slice the baguette into 1/2-inch thick pieces. In a small bowl, combine 2 tablespoons of olive oil and 1 pressed garlic clove. Brush both sides of each baguette slice with the garlic-infused olive oil. Arrange the slices on a baking sheet and sprinkle lightly with seasoned salt.
⏱️ 5 min - 5
Bake the baguette slices in the 400°F oven for 5-8 minutes, or until golden brown and toasted. Keep an eye on them to prevent burning. Remove from oven.
⏱️ 8 min•🌡️ 400 - 6
To assemble the bruschetta, spread a generous amount of the basil ricotta spread onto each toasted baguette slice. Top with a few of the roasted tomatoes. Garnish with fresh basil leaves and drizzle with balsamic glaze before serving.
⏱️ 2 min