Blistered Tomato and Ricotta Bruschetta with Fresh Basil
This blistered tomato and ricotta bruschetta with fresh basil is my new favorite lunch! I loved the crispy bread with the creamy ricotta and the sweetened tomatoes–the flavors and textures were amazing. This tomato bruschetta was perfect for a quick lunch or would also make wonderful a appetizer.
Blistered Tomato and Ricotta Bruschetta with Fresh Basil
Ingredients:
- 2 slices of French bread sliced
- 3 tbsp ricotta
- 1 tbsp fresh basil, finely chopped
- Sea salt and freshly cracked pepper, to taste
- Pinch of crushed red pepper flakes
- 1 tbsp olive oil
- 1 cup grape tomatoes
- 1-2 cloves of garlic minced
- Sweet balsamic vinegar, for drizzling
- Fresh basil, chiffonade, for serving
How to Make Blistered Tomato and Ricotta Bruschetta with Fresh Basil
Preheat the oven to 375 degrees. Slice the French bread and place it on a baking sheet. Cook until it is crisp, 3-4 minutes. Remove from the oven.
Combine the ricotta, fresh basil, sea salt, and freshly cracked pepper, to taste, and a pinch of crushed red pepper flakes. Mix evenly then taste and re-season if needed.
Heat the olive oil in a small skillet over medium heat. Add the grape tomatoes and cook, stirring often, until blistered. Add minced garlic and cook, stirring constantly for 60 seconds. Season with sea salt and freshly cracked pepper, to taste.
Slather the ricotta mixture over the toast then spoon the tomato mixture on top. Drizzle with really good sweet balsamic vinegar.
Top with fresh basil and serve immediately. Enjoy.
Equipment
Ingredients
- 2 slices of French bread sliced
- 3 tbsp ricotta
- 1 tbsp fresh basil finely chopped
- Sea salt and freshly cracked pepper to taste
- Pinch of crushed red pepper flakes
- 1 tbsp olive oil
- 1 cup grape tomatoes
- 1-2 cloves of garlic minced
- Sweet balsamic vinegar for drizzling
- Fresh basil chiffonade
Instructions
- Preheat the oven to 375 degrees. Slice the French bread and place it on a baking sheet. Cook until it is crisp, 3-4 minutes. Remove from the oven.
- Combine the ricotta, fresh basil, sea salt, and freshly cracked pepper, to taste, and a pinch of crushed red pepper flakes. Mix evenly then taste and re-season if needed.
- Heat the olive oil in a small skillet over medium heat. Add the grape tomatoes and cook, stirring often, until blistered. Add minced garlic and cook, stirring constantly for 60 seconds. Season with sea salt and freshly cracked pepper, to taste.
- Slather the ricotta mixture over the toast then spoon the tomato mixture on top. Drizzle with really good sweet balsamic vinegar. Top with fresh basil and serve immediately. Enjoy.
GIVEAWAY WINNER:
The winner of the Cracker Barrel Gift Basket is comment # 57:
Kim N — August 9, 2013
I love those salt and pepper shakers!
Congratulations Kim N! Please send me an email with your full name and mailing address so Cracker Barrel can send you your gift package. Thank you.
One of my favorite ways to enjoy tomato and ricotta. Yours looks delicious!
Ricotta and tomato on a piece of bread? Oh yum! Love this delicious appetizer Pam.
This looks so appetizer and delicious, Pam!
Bruschetta is so easy and delicious, I don’t know why we don’t make it often. your version looks really, really good.
I love brushetta. How did I forget about this?
Perfection made simple 🙂 YUM!!!!
What a delicious lunch and a great way to use all the cherry tomatoes that are ripe now. I read about your method of making poached eggs on Larry’s blog and did a blog post about it. I’ll never make a poached egg any other way. Thanks!
This looks like a wonderful lunch, I lover everything about it!
That looks like a great lunch. I made open faced tuna melts on little Italian bread rounds yesterday, and they were wonderful. Of course, my dearly beloved told me it’s hard to hold onto an open faced sandwich. Silly man!
I have a basket of locally grown grape tomatoes sitting on my counter. Now I know just what to do with it. This looks so delicious!
What great use of leftovers. Bruschetta makes it the best.
I am a sucker for anything with ricotta…kind of wish I were having these for lunch tomorrow!
Yum, I could eat this for lunch too.
What beautiful and tasty bruschetta!
Hi Pam,
Long time without coming here and I was so missing your website!!
What a lovely and delicious bruschetta this one. Love the combination and love ricotta cheese.
FAB!!
Cheers,
Lia.