Description
Creamy ricotta spread on toasted baguette, topped with sweet roasted Roma tomatoes, garlic, and fresh basil. Perfect appetizer!
Ingredients
Scale
- 2 pounds Roma tomatoes, halved lengthwise
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 15 ounces whole milk ricotta cheese, drained well
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon lemon zest
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- 1 baguette, sliced into 1/2-inch thick rounds
- 2 tablespoons extra virgin olive oil, for brushing
- 1 clove garlic, halved (for rubbing on the bread)
- Fresh basil leaves
- Balsamic glaze
- Extra virgin olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Halve the Roma tomatoes lengthwise and place them cut-side up on a baking sheet.
- In a small bowl, whisk together the minced garlic, olive oil, balsamic vinegar, dried oregano, dried basil, and red pepper flakes (if using).
- Drizzle the marinade evenly over the halved tomatoes. Season generously with salt and pepper.
- Roast for 45-60 minutes, or until the tomatoes are softened and slightly caramelized.
- Cool slightly before handling.
- Drain the ricotta cheese in a fine-mesh sieve for at least 30 minutes.
- In a medium bowl, combine the drained ricotta cheese, grated Parmesan cheese, chopped fresh basil, lemon zest, and minced garlic.
- Season with salt and pepper to taste.
- Mix well.
- Refrigerate if not using immediately.
- Preheat the oven to 350°F (175°C) or use a broiler or grill pan.
- Slice the baguette into 1/2-inch thick rounds.
- Brush both sides of each slice with olive oil.
- Bake for 8-10 minutes, or until golden brown and crispy.
- Broil for 1-2 minutes per side, or until golden brown and crispy (watch carefully).
- Grill for 1-2 minutes per side, or until golden brown and have grill marks.
- Rub each warm slice with a halved clove of garlic.
- Spread a generous amount of the ricotta mixture onto each toasted baguette slice.
- Top with the roasted tomatoes.
- Garnish with fresh basil leaves, balsamic glaze, and extra virgin olive oil, if desired.
- Serve immediately.
Notes
- Roma tomatoes are recommended, but cherry, grape, or heirloom tomatoes can be used. Adjust roasting time accordingly.
- Ricotta cheese can be substituted with goat cheese, mascarpone cheese, or cream cheese.
- Add a pinch of red pepper flakes for a little spice.
- Experiment with different fresh herbs, such as thyme, rosemary, or parsley.
- Grill the baguette slices for a smoky flavor.
- Roast the tomatoes and prepare the ricotta mixture ahead of time. Store them separately in the refrigerator and assemble the bruschetta just before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes