Ricotta Bruschetta


Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Ripe tomatoes, fragrant herbs, and super creamy ricotta cheese are spooned onto crisp toasted bread for an appetizer that is simple, fresh, and easy-to-make. Once you learn how to make ricotta bruschetta, you’ll want to enjoy it all summer long. 

Roasted Red Pepper and Ricotta Bruschetta on a wooden tray

When tomato season arrives, making bruschetta is a must. What better way to take advantage of all that fresh, brightly colored summer produce? 

Making bruschetta couldn’t be easier, in fact, it’s one of the easiest appetizers you can make. All you need to do is toast a few slices of bread, spoon on a little creamy ricotta, and top with the fragrant tomato, basil, and garlic mixture. 

A plate of bruschetta will disappear just as soon as you set it down in front of your guests. This crowd-favorite is the answer to all of your summer entertaining needs.

What is bruschetta?

Bruschetta is an Italian appetizer that is made by toasting or grilling bread, and then topping it with fresh ingredients like tomatoes, garlic, herbs, cheese, and sometimes meats like prosciutto. The name ‘bruschetta’ comes from the Italian word for ‘toast’, which is ‘bruscare’. This versatile appetizer uses some of Italy’s most popular ingredients to create a timeless dish that can be enjoyed all year long. 

How to Make It

  1. Toast the bread. Place the sliced bread on the baking sheet and drizzle with olive oil. Bake 5 to 10 minutes; the top will be crisp and golden.
  2. Make the topping. Combine the tomatoes, garlic, basil, olive oil, vinegar, salt, and pepper. 
  3. Assemble. Spoon ricotta onto the bread, followed by the tomato mixture. Serve immediately.
3 loaves of french bread on a cooling rack


  • French Bread – Soft and chewy French bread provides a great canvas for the bruschetta topping. This thick bread absorbs all of the juice from the tomatoes so every bite is full of flavor. 
  • Olive Oil – A drizzle of olive oil helps the bread crisp up in the oven. Extra virgin or regular olive oil will work.
  • Diced Tomatoes – Roma is a popular tomato to use with bruschetta, but any ripe, in-season tomato can be used. 
  • Garlic – Wonderfully aromatic garlic provides an aromatic punch, and is a nice contrast with the tomatoes and creamy ricotta cheese.
  • Fresh Basil Leaves – There’s no substitute for the vibrant flavor of fresh basil leaves. Skip the dried basil, and always use fresh leaves. 
  • Balsamic Vinegar – Balsamic vinegar has a deep rustic flavor that’s a little sour and a little sweet. Save your aged balsamic for drizzling over salads, and use a standard variety to mix in with the tomatoes.
  • Kosher Salt, Black Pepper – Basic pantry staples to enhance the fresh flavors in the bruschetta topping. 
  • Whole Milk Ricotta – When you use whole milk ricotta, each bite of toasted bread has the most amazing creamy texture. Fat-free ricotta has no milk fat, and will be less flavorful than the whole milk varieties.  

Make Ahead

You can save some prep time in the kitchen by cutting the tomatoes and mincing the garlic the day before you need them. Store them together in an airtight container for a robust garlic taste, or separately for a more mild garlicky taste. 

How to Store

While bruschetta is best enjoyed the day it’s made, you can store any leftover tomato mixture for 2 to 3 days in the refrigerator. Serve the leftovers alongside grilled chicken, enjoy with crackers, pita, or over a simple salad.


  • Rub the side of the bread with a piece of cut garlic before toasting for more aromatics.
  • Use ripe tomatoes. Bruschetta can be made all year long, but if you’re making this appetizer outside of peak tomato season, take extra care to choose the ripest tomatoes you can find. 


  • Use different herbs – Try chopped chives, rosemary, or oregano with the tomato ricotta bruschetta. 
  • Try a new bread – Italian bread, herb-infused loaves, ciabatta, and sourdough are great alternatives to toasted French bread.
  • Add more cheese – Sprinkle the bruschetta with grated parmesan cheese for more cheesy flavor.
red pepper bruschetta topping in a glass mixing bowl


What types of wine goes with bruschetta?

There are so many wines that go with bruschetta. Chianti Classico (or any Sangiovese wine), Barbera, Dolcetto, and Zinfandel go well with the tomatoes in this appetizer. The addition of creamy ricotta means that Sauvignon Blanc, Vermentino, and Albarino also work. Because bruschetta is often served during the summer, try a dry, crisp rosé!

What are the best tomatoes for bruschetta?

While you can use any type of tomato when learning how to make bruschetta, roma tomatoes are the most popular because they are less juicy than other varieties. Less juice in the tomatoes will help keep the bruschetta from getting soggy.

More Summer Recipes

Favorite Tools

close up image bruschetta with a bite taken out of it

Pin this now to save it for later

Pin It Now
4.25 from 4 votes

Ricotta Bruschetta Recipe

Crisp baguette topped with ricotta and fresh tomatoes makes a great appetizer or even a perfect light summer meal.
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4


  • Mixing Bowl
  • Grill Pan or Half Sheet Pan


  • 1 loaf French bread
  • 2 tablespoons olive oil, divided
  • 3 cups diced tomatoes (any type will work; use about 8 roma tomatoes, or 3 regular tomatoes of any color)
  • 2 cloves garlic, minced
  • 1/3 cup chopped fresh basil leaves
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups whole milk ricotta


  • Preheat the oven to 400 degrees F.
  • Slice the french bread into 1/2-inch slices and spread them out on a baking sheet. Drizzle the bread with about 1 1/2 tablespoons of olive oil (no need to measure it, but just lightly drizzle all of the bread slices).
  • Bake the bread without turning it, until golden and crisp, 5 to 10 minutes.
  • Meanwhile, combine the tomatoes, garlic, basil, 2 teaspoons of olive oil, vinegar, salt, and pepper.
  • Spread each slice of baguette with a spoonful of ricotta. Top with a spoonful of the tomato mixture. Serve immediately.


Serving: 2g | Calories: 468kcal | Carbohydrates: 63g | Protein: 23g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 1229mg | Potassium: 569mg | Fiber: 4g | Sugar: 10g | Vitamin A: 727IU | Vitamin C: 18mg | Calcium: 306mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $6.00
Calories: 468
Keyword: easy appetizer, easy recipe, party and entertaining, summer, vegetarian
Like this? Leave a comment below!Jump to Comments


Want to save this recipe?
Get it emailed to you directly! Enter your email below.

About Jess Smith

Jess is the recipe creator and photographer at InquiringChef.com. She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

4.25 from 4 votes (4 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 1. This looks ah-mazing and perfect for my tomato averse husband.
    2. I’ll totally co-chair your movement for adult summer vacation.

    1. Tomato averse? Is he really? I suspect you could definitely use a summer vacation, Heather – that is quite a project you guys have going on at the fire house!

  2. What a lovely recipe, and I’m so glad you stopped by Wandering Spice so I could find your beautiful site. We are huge fans of roasted peppers, and have quite a few of them after our pepper crop this summer. My husband is also a fiend for ricotta, so it will take very little convincing to add this to our weekend brunch menus!

    1. Thanks Yasmeen! So glad to have found your wonderful site as well, and your gardening has me absolutely captivated (and a tiny bit jealous of all that great produce).

  3. How very lovely! And what a nice idea to use roasted bell pepper instead of tomatoes. When bell peppers are in season (I love especially the slim and long ones like they are used a lot in Arabian cuisine), I roast some of it quite often. I will keep in mind this recipe as a wonderful way to make use of them.