Name: Ricotta Bruschetta Roasted Tomatoes: A Delicious & Easy Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 85 min
Yield: 24 bruschetta slices
Ingredients: 2 pounds ripe Roma tomatoes, halved lengthwise; 1/4 cup extra virgin olive oil; 4 cloves garlic, minced; 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; Fresh basil leaves; Balsamic glaze

Ricotta Bruschetta with Roasted Tomatoes: Prepare to be transported to a sun-drenched Italian countryside with every single bite! Imagine the vibrant flavors of sweet, roasted tomatoes mingling with creamy, dreamy ricotta cheese, all piled high on perfectly toasted bread. This isn't just an appetizer; it's an experience.

Bruschetta, in its simplest form, dates back to ancient Rome, where olive growers would toast bread to sample their freshly pressed oil. Over time, it evolved, incorporating the freshest seasonal ingredients. Our version elevates this rustic classic by adding the richness of ricotta and the concentrated sweetness of slow-roasted tomatoes. It's a delightful twist on tradition that's sure to impress.

What makes Ricotta Bruschetta with Roasted Tomatoes so irresistible? It's the symphony of textures and tastes. The crisp, golden-brown bread provides the perfect foundation for the smooth, velvety ricotta and the burst of juicy, caramelized tomatoes. The subtle tang of the cheese complements the sweetness of the tomatoes beautifully. Plus, it's incredibly easy to make, making it ideal for a quick weeknight snack or an elegant addition to your next gathering. Everyone loves how simple yet sophisticated this dish is!

Ingredients:

For the Roasted Tomatoes:

2 pounds ripe Roma tomatoes, halved lengthwise
1/4 cup extra virgin olive oil
4 cloves garlic, minced
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

For the Ricotta Mixture:

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

For the Bruschetta:

1 baguette, sliced into 1/2-inch thick rounds
2 tablespoons extra virgin olive oil, for brushing
1 clove garlic, halved

Optional Garnishes:

Fresh basil leaves
Balsamic glaze

Roasting the Tomatoes

Okay, let's start with the heart of this bruschetta – the roasted tomatoes. Roasting them brings out their natural sweetness and intensifies their flavor. Trust me, it's worth the extra step!

Preheat the Oven: First things first, preheat your oven to 400°F (200°C). This ensures the tomatoes roast evenly.
Prepare the Tomatoes: While the oven is heating, prepare your Roma tomatoes. Halve them lengthwise and place them cut-side up on a large baking sheet lined with parchment paper. Parchment paper makes cleanup a breeze!
Make the Marinade: In a small bowl, whisk together the olive oil, minced garlic, balsamic vinegar, dried oregano, dried basil, and red pepper flakes (if using). This marinade is what will transform our tomatoes into flavor bombs.
Dress the Tomatoes: Generously brush the marinade over the cut sides of the tomatoes, making sure each tomato half is well coated. Season with salt and freshly ground black pepper to taste. Don't be shy with the seasoning – it really enhances the flavors.
Roast the Tomatoes: Place the baking sheet in the preheated oven and roast for 45-60 minutes, or until the tomatoes are softened and slightly caramelized. The roasting time will depend on the size and ripeness of your tomatoes, so keep an eye on them. You want them to be tender and slightly wrinkled.
Cool Slightly: Once the tomatoes are roasted, remove them from the oven and let them cool slightly before handling. This will prevent you from burning your fingers!

Preparing the Ricotta Mixture

Now, let's move on to the creamy, dreamy ricotta mixture. This is what will provide a cool and tangy contrast to the sweet roasted tomatoes.

Drain the Ricotta: This is a crucial step! Place the ricotta cheese in a fine-mesh sieve lined with cheesecloth or a paper towel. Let it drain for at least 30 minutes, or even better, an hour, in the refrigerator. This removes excess moisture and prevents the bruschetta from becoming soggy.
Combine Ingredients: In a medium bowl, combine the drained ricotta cheese, grated Parmesan cheese, chopped fresh basil, lemon zest, and minced garlic.
Season to Perfection: Season the ricotta mixture with salt and freshly ground black pepper to taste. Remember to taste as you go and adjust the seasoning as needed.
Mix Well: Gently mix all the ingredients together until well combined. Be careful not to overmix, as this can make the ricotta cheese dense.
Chill (Optional): For best results, cover the ricotta mixture and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. This step is optional, but I highly recommend it!

Preparing the Bruschetta

Finally, let's get those baguette slices ready to become delicious bruschetta bases!

Preheat the Oven or Grill (Optional): You can toast the baguette slices in a preheated oven at 350°F (175°C) for 5-7 minutes per side, or until golden brown. Alternatively, you can grill them over medium heat for 2-3 minutes per side, or until grill marks appear. I personally love the smoky flavor that grilling adds! If you don't want to use the oven or grill, you can also toast them in a toaster.
Slice the Baguette: Slice the baguette into 1/2-inch thick rounds. Try to make the slices as even as possible so they toast uniformly.
Brush with Olive Oil: Brush each baguette slice with extra virgin olive oil. This will help them crisp up nicely and add a lovely flavor.
Toast the Bread: Place the baguette slices on a baking sheet or grill and toast until golden brown and slightly crispy. Keep a close eye on them, as they can burn quickly.
Garlic Rub (Optional): While the baguette slices are still warm, rub each slice with the cut side of a garlic clove. This adds a subtle garlic flavor that complements the other ingredients perfectly.

Assembling the Ricotta Bruschetta with Roasted Tomatoes

Now for the fun part – putting it all together! This is where all your hard work pays off.

Spread the Ricotta: Spread a generous amount of the ricotta mixture onto each toasted baguette slice.
Top with Tomatoes: Top the ricotta with the roasted tomatoes. Arrange them artfully for a beautiful presentation.
Garnish (Optional): Garnish with fresh basil leaves and a drizzle of balsamic glaze, if desired. These garnishes add a pop of color and flavor that really elevates the bruschetta.
Serve Immediately: Serve the ricotta bruschetta with roasted tomatoes immediately and enjoy! They are best enjoyed fresh, while the bread is still crispy and the tomatoes are warm.

Tips and Variations:

Type of Tomatoes: While Roma tomatoes are my go-to for roasting, you can also use other types of tomatoes, such as cherry tomatoes or grape tomatoes. Just adjust the roasting time accordingly.
Cheese Variations: If you're not a fan of ricotta cheese, you can substitute it with goat cheese or mascarpone cheese.
Add Some Heat: For a spicier kick, add a pinch of red pepper flakes to the ricotta mixture or drizzle with some hot sauce.
Herbs: Feel free to experiment with different herbs, such as thyme, rosemary, or parsley.
Make it Ahead: You can roast the tomatoes and prepare the ricotta mixture ahead of time. Store them separately in the refrigerator and assemble the bruschetta just before serving.
Vegan Option: Use a vegan ricotta cheese alternative and ensure the Parmesan cheese is also vegan.

Serving Suggestions:

This ricotta bruschetta with roasted tomatoes is perfect as an appetizer for parties, a light lunch, or a snack. It pairs well with a glass of white wine or a refreshing spritzer.

Storage Instructions:

While best served immediately, leftover roasted tomatoes can be stored in an airtight container in the refrigerator for up to 3 days. The ricotta mixture can also be stored in an airtight container in the refrigerator for up to 2 days. However, assembled bruschetta is best consumed immediately, as the bread will become soggy over time.

Conclusion:

This Ricotta Bruschetta with Roasted Tomatoes isn't just another appetizer; it's a flavor explosion waiting to happen! The creamy ricotta, the burst of sweet and tangy roasted tomatoes, and the crispy, garlic-infused bread create a symphony of textures and tastes that will leave you and your guests wanting more. Trust me, once you try this, it will become a staple in your recipe repertoire. I've made this dish countless times, and it's always a crowd-pleaser. The simplicity of the ingredients belies the incredible depth of flavor. Roasting the tomatoes brings out their natural sweetness and concentrates their juices, creating a sauce that's both vibrant and intensely satisfying. The ricotta adds a luxurious creaminess that perfectly complements the acidity of the tomatoes, while the toasted bread provides a delightful crunch. It's the perfect balance of sweet, savory, creamy, and crunchy – a true culinary masterpiece in its own right. But the best part? It's incredibly versatile!

Serving Suggestions and Variations:

* For a light lunch: Serve the bruschetta alongside a simple green salad with a lemon vinaigrette. * As a party appetizer: Arrange the bruschetta on a platter and watch it disappear in minutes. * Elevate it with balsamic glaze: Drizzle a balsamic glaze over the finished bruschetta for an extra touch of sweetness and tang. * Add some protein: Top with grilled chicken or shrimp for a more substantial meal. * Spice it up: Add a pinch of red pepper flakes to the roasted tomatoes for a little heat. * Herb it up: Experiment with different herbs like basil, oregano, or thyme to customize the flavor profile. * Cheese it up: Try using different types of cheese, such as goat cheese or mozzarella, in place of ricotta. * Bread it up: Use different types of bread, such as sourdough or baguette, for a unique twist. I encourage you to get creative and experiment with different variations to find your perfect combination. The possibilities are endless! This Ricotta Bruschetta with Roasted Tomatoes is more than just a recipe; it's an experience. It's about taking simple ingredients and transforming them into something truly special. It's about sharing good food with good company and creating memories that will last a lifetime. So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create some magic. I promise you won't be disappointed. And most importantly, don't forget to share your experience! I'd love to hear how your bruschetta turned out and what variations you tried. Leave a comment below and let me know what you think. Happy cooking! I can't wait to hear about your culinary adventures with this delightful recipe. Let me know if you have any questions, and I'll do my best to help. Enjoy!