Go Back
–+ servings
Blistered Tomato and Ricotta Bruschetta with Fresh Basil
Print

Blistered Tomato and Ricotta Bruschetta with Fresh Basil

Course Appetizer, Lunch
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Author Pam / For the Love of Cooking

Equipment

  • Baking Sheet

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.