Roasted Tomato with Ricotta Bruschetta

Here’s a delicious recipe for Roasted Tomato with Ricotta Bruschetta, incorporating the balsamic glaze as a wonderful optional finish!

This recipe is perfect for an appetizer, snack, or light lunch.

Roasted Tomato with Ricotta Bruschetta

This bruschetta features sweet, tender roasted tomatoes, creamy herbed ricotta, and crisp toasted bread, all brought together with a hint of garlic and a drizzle of tangy-sweet balsamic glaze.

Yields: Approximately 12-16 pieces Prep time: 15 minutes Cook time: 25-30 minutes (for roasting tomatoes)

Ingredients:

For the Roasted Tomatoes:

  • 1 pint (about 2 cups) cherry or grape tomatoes, halved
  • 2 tablespoons olive oil
  • 2 cloves garlic, thinly sliced or minced
  • 1/2 teaspoon dried oregano (or 1 teaspoon fresh, chopped)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

For the Ricotta Mixture:

  • 1 cup whole milk ricotta cheese
  • 2 tablespoons fresh basil, thinly sliced (chiffonade)
  • 1 tablespoon fresh parsley, chopped (optional, for color and freshness)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • Pinch of black pepper

For the Bruschetta Base:

  • 1 baguette, sliced diagonally into 1/2 to 3/4-inch thick slices (about 12-16 slices)
  • 2 tablespoons olive oil (for brushing bread)
  • 1 clove garlic, cut in half (for rubbing bread)

For Garnish (Optional but recommended):

  • Fresh basil leaves, small whole leaves or thinly sliced
  • Balsamic glaze (store-bought or homemade, see note below)

Instructions:

  1. Roast the Tomatoes:

    • Preheat oven to ().
    • On a baking sheet, combine the halved cherry/grape tomatoes, 2 tablespoons olive oil, sliced garlic, dried oregano, salt, and pepper. Toss gently to coat.
    • Spread the tomatoes in a single layer.
    • Roast for 25-30 minutes, or until the tomatoes are tender, slightly shriveled, and lightly caramelized. They should release some of their juices.
    • Remove from oven and set aside to cool slightly.

  2. Prepare the Ricotta Mixture:

    • While the tomatoes are roasting, in a medium bowl, combine the ricotta cheese, sliced fresh basil, chopped parsley (if using), 1 tablespoon olive oil, salt, and pepper.
    • Stir gently until just combined. Do not overmix. Taste and adjust seasoning if needed. Set aside.

  3. Prepare the Bruschetta Base:

    • Reduce oven temperature to () or use a toaster oven.
    • Arrange the baguette slices in a single layer on a baking sheet.
    • Brush both sides of each slice lightly with olive oil.
    • Toast in the oven for 5-8 minutes, flipping halfway through, until golden brown and crisp. Watch carefully to prevent burning.
    • Remove from oven. While the bread is still warm, take the halved garlic clove and rub the cut side over the surface of each toasted bread slice. This imparts a subtle garlic flavor.

  4. Assemble the Bruschetta:

    • Spread a generous spoonful of the seasoned ricotta mixture onto each toasted baguette slice.
    • Spoon a portion of the roasted tomatoes (including some of their delicious juices) over the ricotta.
    • Arrange the assembled bruschetta on a serving platter.

  5. Garnish and Serve:

    • Garnish with fresh basil leaves.
    • Optional but highly recommended: Drizzle a little balsamic glaze over the top of each bruschetta for an extra layer of flavor and a beautiful presentation.
    • Serve immediately and enjoy!

Chef’s Notes & Tips:

  • Fresh Ingredients: Using fresh basil, good quality olive oil, and freshly ground pepper will make a noticeable difference in the flavor.
  • Homemade Balsamic Glaze: To make your own, pour 1 cup of good quality balsamic vinegar into a small saucepan. Bring to a simmer over medium heat and reduce heat to low. Let it gently simmer, stirring occasionally, until it has thickened enough to coat the back of a spoon (about 10-15 minutes). It will thicken more as it cools.
  • Make Ahead: The roasted tomatoes and ricotta mixture can be prepared a few hours ahead of time and stored separately in the refrigerator. Toast the bread just before serving for the best texture.
  • Variations:
    • Add a pinch of red pepper flakes to the tomatoes for a little heat.
    • Substitute a different soft cheese like burrata (torn) or fresh mozzarella (diced) for the ricotta if you prefer.
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