Easy Ricotta Bruschetta Recipe
Creamy, seasoned ricotta spread over garlic-rubbed, crispy toast and topped with a vibrant, marinated tomato salad. This is the ultimate 15-minute appetizer that feels both rustic and elegant, celebrating the beautiful simplicity of fresh, high-quality ingredients in every bite.
Equipment
- Mixing bowls
- Fine mesh strainer
- Baking sheet or grill pan
Ingredients
- 2 cups cherry or Roma tomatoes seeded and finely chopped
- ¼ cup fresh basil thinly sliced
- 1 small garlic clove minced
- 2 tbsp extra-virgin olive oil
- ¼ tsp salt plus more for draining tomatoes
- ¼ tsp black pepper
- 1 baguette or rustic Italian bread sliced into ½-inch pieces
- 1 cup whole-milk ricotta cheese
- Flaky sea salt and black pepper for finishing
Instructions
- Prepare Topping. Place the chopped tomatoes in a fine mesh strainer, sprinkle with a pinch of salt, and let drain for 10-15 minutes to remove excess liquid.
- Marinate. In a bowl, combine the drained tomatoes, sliced basil, 2 tbsp olive oil, minced garlic, ¼ tsp salt, and pepper. Stir gently and set aside to marinate.
- Toast Bread. Brush bread slices with olive oil and toast in a 400°F (200°C) oven or a hot grill pan until golden and crisp on both sides.
- Garlic Rub. While the toast is still warm, gently rub the top of each slice with the whole peeled garlic clove.
- Season Ricotta. In a small bowl, stir the ricotta with a pinch of salt and pepper until smooth.
- Assemble. Spread a generous layer of seasoned ricotta on each garlic-rubbed toast. Top with a spoonful of the tomato mixture (using a slotted spoon to avoid liquid). Finish with a drizzle of olive oil and a sprinkle of flaky salt. Serve immediately.
Notes
- Draining the tomatoes and using a slotted spoon for assembly are the two most important steps for keeping your bruschetta crisp.
- For an extra-luxurious texture, drain the ricotta in a fine mesh strainer for 15-30 minutes before using.
- The tomato mixture (without basil) and seasoned ricotta can be stored separately in the fridge for up to a day. Stir fresh basil into the tomatoes and assemble just before serving.
- Drizzle with a balsamic glaze or a spoonful of pesto for an elegant twist.