Easy Roasted Cherry Tomato Bruschetta with Whipped Ricotta
A quick and flavorful appetizer featuring sweet roasted cherry tomatoes and light whipped ricotta on toasted bread, perfect for last-minute entertaining.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings (about 12 bruschetta slices) 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
Scale
- 2 cups (about 300 grams) cherry tomatoes
- 2 cloves fresh garlic
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup (250 grams) whole milk ricotta cheese
- 1 teaspoon fresh lemon juice
- A handful of fresh basil leaves (optional)
- 1 loaf baguette or rustic Italian bread, sliced ½ inch thick
- Balsamic glaze (optional, for drizzling)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Rinse the cherry tomatoes and pat dry. Peel the garlic cloves and leave them whole.
- In a mixing bowl, toss the tomatoes and garlic with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper until evenly coated.
- Spread the tomatoes and garlic in a single layer on the baking sheet, leaving space between them.
- Roast for 20 minutes until tomatoes are blistered and softened and garlic is golden and fragrant.
- While tomatoes roast, whip the ricotta with 1 teaspoon fresh lemon juice in a food processor or with a hand mixer until light and fluffy. Add a pinch of salt if needed.
- Heat a skillet or grill pan over medium heat. Brush bread slices lightly with olive oil and toast until golden brown and crisp on both sides, about 2–3 minutes per side. Alternatively, use the oven broiler for 2–3 minutes, watching closely.
- Spread a generous layer of whipped ricotta on each toasted bread slice. Top with spoonfuls of roasted cherry tomatoes and roasted garlic cloves. Scatter fresh basil leaves on top if using.
- Optionally, drizzle with balsamic glaze or a few drops of extra virgin olive oil.
- Serve immediately while bread is crisp and tomatoes are warm.
Notes
Do not overcrowd tomatoes on the baking sheet to ensure proper roasting and caramelization. Whip ricotta until fluffy for best texture. Toast bread just before assembling to keep it crisp. Store roasted tomatoes and whipped ricotta separately for up to 3 days. Assemble just before serving to avoid soggy bread.
Nutrition
- Serving Size: About 2 bruschetta s
- Calories: 180
- Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 7
Keywords: bruschetta, roasted cherry tomatoes, whipped ricotta, appetizer, easy recipe, quick appetizer, Italian appetizer