Roasted Tomato and Ricotta Bruschetta

Course Appetizer
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes


  • 2 heaping cups cherry tomatoes halved
  • 2 cloves garlic minced
  • 1 baguette sliced into 1/2 inch thick slices
  • 1/4 cup whole milk ricotta
  • olive oil
  • balsamic reduction
  • salt
  • pepper


  1. Preheat oven to 400°F
  2. Brush both sides of each baguette 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.