Ricotta Bruschetta Recipe
Crisp baguette topped with ricotta and fresh tomatoes makes a great appetizer or even a perfect light summer meal.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Appetizer
Cuisine: Italian
Keyword: easy appetizer, easy recipe, party and entertaining, summer, vegetarian
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $6.00
- 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