Ricotta & Tomato Bruschetta

 

Ahh, vine-ripened tomatoes combined with fresh herbs and topping buttery, crispy baguettes for a juicy bite of summer you'll crave with your favorite iced tea, white wine, or sangria.

Ricotta & Tomato Bruschetta is super easy to whip-up, too. A platter of these + your favorite hat = a perfect equation that translates into fresh air, sunshine and exceptional flavors.

 
 
Tomato Bruschetta
 
 

Essentials

1 LOAF CRUSTY BREAD, SLICED INTO 1/2”  THICK PIECES

4 TOMATOES ON THE VINE, SLICED OR DICED

1 CUP RICOTTA CHEESE

3 GARLIC CLOVES, MINCED

2 TABLESPOONS VIRGIN OLIVE OIL

1/2 CUP FRESH BASIL, CHOPPED

SEA SALT TO TASTE

BLACK PEPPER TO TASTE

BALSAMIC GLAZE, OPTIONAL

Directions

  1. Preheat the oven to 400°F (204°C).

  2. In a small mixing bowl, add tomatoes, garlic, and olive oil; mix to combine.

  3. Season mixture with sea salt and black pepper; mix.

  4. Spread a thin layer of ricotta on each piece of bread and top with tomato mixture.

  5. Place the bruschetta on a baking sheet, and bake for 10-12 minutes or until the bread is toasted and tomatoes are softened.

  6. Remove from the oven, sprinkle the tops with fresh basil.

  7. Drizzle with balsamic glaze, if desired.

  8. Serve warm or at room temperature.

Consider adding fresh, water-packed mozzarella, fresh goat cheese, sautéed mushrooms or truffle honey to your tomato mixture.

 
 

x, Melissa

 
ToppingMelissa ChildressTomato, Garlic, Basil