Go Back

Roasted Cherry Tomato Bruschetta With Ricotta

Roasted cherry tomato bruschetta with ricotta features blistered, jammy tomatoes spooned over creamy ricotta on toasted baguette. Roasting the cherry tomatoes first concentrates their flavor for a rustic topping with a juicy, spoonable texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cherry tomatoes
  • 3 cup cherry tomatoes
Olive oil
  • 3 tbsp olive oil
Garlic
  • 2 cloves garlic
Baguette
  • 1 baguette sliced and toasted
Ricotta cheese
  • 1 cup ricotta cheese
Fresh basil
  • 0.25 cup fresh basil torn
Flaky salt
  • flaky salt to taste

Equipment

  • 1 sheet pan

Method
 

Roast the tomatoes
  1. Preheat the oven to 400°F and set the oven rack to the lowest position for best blistering and caramelization.
  2. Toss the cherry tomatoes with 2 tablespoons olive oil and the minced garlic on a sheet pan until evenly coated.
  3. Roast for 20 to 25 minutes at 400°F, until the tomatoes blister and begin to collapse.
Build the bruschetta
  1. Spread the ricotta cheese generously over each slice of toasted baguette.
  2. Spoon the roasted tomatoes and their juices over the ricotta.
  3. Drizzle with the remaining olive oil, scatter with torn basil, and finish with flaky salt to taste.

Notes

Pro tip: roast the tomatoes on the lowest oven rack so they blister faster and caramelize at the edges. Store leftovers covered in the refrigerator up to 2 days, and rewarm only the tomato topping (toast fresh baguette slices). Freezing is not recommended for the roasted tomato juices and ricotta texture; for a vegetarian-friendly swap, serve with a dairy-free ricotta-style spread to keep the same topping format.