Blistered Tomato and Ricotta Bruschetta with Fresh Basil

This is my new favorite lunch. I had leftover French bread to use up along with a little ricotta in the refrigerator and fresh basil. I toasted the bread then mixed the ricotta with fresh basil and seasonings. I slathered the toasted bread with the ricotta mixture and topped it with sautéed garlicky grape tomatoes and fresh basil. I drizzled the top with some delicious new  sweet balsamic vinegar my neighbor brought me from San Francisco. This bruschetta was wonderful! I loved the crispy bread with the creamy ricotta and the sweetened tomatoes – the flavors and textures were amazing. This was perfect for a quick lunch or would also make wonderful a appetizer.

Preheat the oven to 375 degrees. Slice the French bread and place it on a baking sheet. Cook until it is crisp, 3-4 minutes. Remove from the oven.

Combine the ricotta, fresh basil, sea salt and freshly cracked pepper, to taste, and a pinch of crushed red pepper flakes. Mix evenly then taste and re-season if needed.

Heat the olive oil in a small skillet over medium heat. Add the grape tomatoes and cook, stirring often, until blistered. Add minced garlic and cook, stirring constantly for 60 seconds. Season with sea salt and freshly cracked pepper, to taste.

Slather the ricotta mixture over the toast then spoon the tomato mixture on top. Drizzle with really good sweet balsamic vinegar. Top with fresh basil and serve immediately. Enjoy.

GIVEAWAY WINNER:

The winner of the Cracker Barrel Gift Basket is comment # 57:

          Kim N — August 9, 2013 

          I love those salt and pepper shakers!

Congratulations Kim N! Please send me an email with your full name and mailing address so Cracker Barrel can send you your gift package. Thank you.

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Blistered Tomato and Ricotta Bruschetta with Fresh Basil

Yield: 1

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.

Ingredients:

2 slices of French bread, sliced
3 tbsp ricotta
1 tbsp fresh basil, finely chopped
Sea salt and freshly cracked pepper, to taste
Pinch of crushed red pepper flakes
1 tsp olive oil
1 cup grape tomatoes
1-2 cloves of garlic, minced
Sweet balsamic vinegar, for drizzling
Fresh basil, chiffonade

Directions:

Preheat the oven to 375 degrees. Slice the French bread and place it on a baking sheet. Cook until it is crisp, 3-4 minutes. Remove from the oven.

Combine the ricotta, fresh basil, sea salt and freshly cracked pepper, to taste, and a pinch of crushed red pepper flakes. Mix evenly then taste and re-season if needed.

Heat the olive oil in a small skillet over medium heat. Add the grape tomatoes and cook, stirring often, until blistered. Add minced garlic and cook, stirring constantly for 60 seconds. Season with sea salt and freshly cracked pepper, to taste.

Slather the ricotta mixture over the toast then spoon the tomato mixture on top. Drizzle with really good sweet balsamic vinegar. Top with fresh basil and serve immediately. Enjoy.

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15 Responses to “Blistered Tomato and Ricotta Bruschetta with Fresh Basil”

  1. 1

    Pamela @ Brooklyn Farm Girl — August 11, 2013 @ 8:47 pm

    One of my favorite ways to enjoy tomato and ricotta. Yours looks delicious!

    [Reply]

  2. 2

    Anne ~ Uni Homemaker — August 11, 2013 @ 10:33 pm

    Ricotta and tomato on a piece of bread? Oh yum! Love this delicious appetizer Pam.

    [Reply]

  3. 3

    Carmen Rosa — August 12, 2013 @ 3:18 am

    This looks so appetizer and delicious, Pam!

    [Reply]

  4. 4

    Larry — August 12, 2013 @ 4:44 am

    Bruschetta is so easy and delicious, I don’t know why we don’t make it often. your version looks really, really good.

    [Reply]

  5. 5

    Blond Duck — August 12, 2013 @ 4:52 am

    I love brushetta. How did I forget about this?

    [Reply]

  6. 6

    Jenn — August 12, 2013 @ 5:20 am

    Perfection made simple :) YUM!!!!

    [Reply]

  7. 7

    Cathy at Wives with Knives — August 12, 2013 @ 5:55 am

    What a delicious lunch and a great way to use all the cherry tomatoes that are ripe now. I read about your method of making poached eggs on Larry’s blog and did a blog post about it. I’ll never make a poached egg any other way. Thanks!

    [Reply]

  8. 8

    The Café Sucre Farine — August 12, 2013 @ 10:42 am

    This looks like a wonderful lunch, I lover everything about it!

    [Reply]

  9. 9

    Marjie — August 12, 2013 @ 3:45 pm

    That looks like a great lunch. I made open faced tuna melts on little Italian bread rounds yesterday, and they were wonderful. Of course, my dearly beloved told me it’s hard to hold onto an open faced sandwich. Silly man!

    [Reply]

  10. 10

    Kim in MD — August 12, 2013 @ 4:37 pm

    I have a basket of locally grown grape tomatoes sitting on my counter. Now I know just what to do with it. This looks so delicious!

    [Reply]

  11. 11

    Jovina Coughlin — August 12, 2013 @ 4:47 pm

    What great use of leftovers. Bruschetta makes it the best.

    [Reply]

  12. 12

    Joanne — August 12, 2013 @ 6:38 pm

    I am a sucker for anything with ricotta…kind of wish I were having these for lunch tomorrow!

    [Reply]

  13. 13

    Dawn @ Words Of Deliciousness — August 12, 2013 @ 8:26 pm

    Yum, I could eat this for lunch too.

    [Reply]

  14. 14

    Angie@Angie's Recipes — August 12, 2013 @ 8:38 pm

    What beautiful and tasty bruschetta!

    [Reply]

  15. 15

    Lia — August 13, 2013 @ 4:23 pm

    Hi Pam,
    Long time without coming here and I was so missing your website!!
    What a lovely and delicious bruschetta this one. Love the combination and love ricotta cheese.
    FAB!!
    Cheers,
    Lia.

    [Reply]

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