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Blistered Tomato and Ricotta Bruschetta with Fresh Basil

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.

Blistered Tomato and Ricotta Bruschetta with Fresh Basil

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.

Blistered Tomato and Ricotta Bruschetta with Fresh Basil

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.

Blistered Tomato and Ricotta Bruschetta with Fresh Basil

Blistered Tomato and Ricotta Bruschetta with Fresh Basil

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1

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

Instructions

  • 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 Comments

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

  2. 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!

  3. 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!

  4. Kim in MD says:

    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!

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

  6. 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.