Roasted Tomato and Ricotta Bruschetta

Ah, summertime. Hello tomatoes.

We will be eating lots of tomatoes around our household this summer, in a wide variety of recipes. Today, it’s this summery bruschetta topped with bright, roasted tomatoes and cold, creamy ricotta cheese.


Toasted baguette slices topped with a slather of dreamy, creamy ricotta and a spoonful of oven-blistered tomatoes tossed with olive oil, garlic, salt and pepper make the most simple yet luscious bruschetta dish. Top with a drizzle of thick, sweet balsamic reduction and you have yourself an easy and elegant dish. Serve as a main course with a crisp green salad or as an appetizer with a heartier main course.

Servings: 10 slices bruschetta


2 heaping cups of cherry tomatoes, halved
2 garlic cloves, minced
1 baguette
1/4 cup whole milk ricotta
Olive Oil
Balsamic Reduction


  1. Preheat oven to 400°F
  2. Slice baguette to make 10 pieces, each about 1/2 inch thick. Brush both sides of each slice with olive oil and place on a rimmed baking sheet.
  3. In a mixing bowl toss tomatoes, garlic, 1 tablespoon olive oil, salt and pepper together. Spread tomato mixture out on a separate rimmed baking sheet.
  4. Cook tomatoes in the oven for 20 minutes. When they have 5 minutes left, add the baguette slices to the oven. Take everything out once the tomatoes are blistered and the baguette is lightly toasted.
  5. Assemble: Spread 1 heaping tablespoon of ricotta on each slice of toasted bread. Top with a spoonful of roasted tomatoes. Sprinkle with salt and pepper. Drizzle with balsamic reduction.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s