These slices of Roasted Tomato Bruschetta with Ricotta make delicious appetizers and also a perfect anytime snack. You’ll love this recipe seasoned with some extra virgin olive oil, slathered with a dollop of whipped ricotta and crowned with sweet oven roasted tomatoes. Pure deliciousness!
What is Bruschetta?
Bruschetta, pronounced “brew-sket-ta” is derived from the word bruscare, which means to roast or toast wide slices of rustic bread and therefore references the crusty toasted bread and not the topping.
The origin of bruschetta dates way back when stale bread was revitalized in a myriad of ways.
The base of these toasted bread slices, is typically rubbed with a garlic clove while still warm then drizzled with some extra virgin olive oil and a pinch of salt.
It’s then enhanced with other ingredients but more traditionally with diced, seasoned tomatoes.
With this bruschetta recipe, I used mini rustic Italian buns sliced in half. But really any day old bread slices can be used to make these appetizers.
What Kind Of Tomatoes to Use For Bruschetta
You can use any type of fresh, ripe and juicy tomatoes when making bruschetta.
My preference are the baby tomatoes such as the cherry vine tomatoes. And, these oblong shaped ones you see here today called grape tomatoes. Both are so flavourful with a perfect balance of a little sweetness and acidity.
Every time I come across them, they evoke sweet memories of my little ones gleefully gorging on the bite-sized fruits in their nonno’s garden.
They’re so versatile and compliment many dishes. Such as a plateful of cheesy pasta, with their exquisite miniature shape and various bright colours.
While wonderful when eaten fresh and plucked straight off the vine, their natural concentrated sweetness is enhanced when oven roasted. And, adds a whole other level of goodness to a dish!
How To Make Roasted Tomato Bruschetta with Ricotta
Not much fuss is required to draw out the natural sweetness of baby tomatoes.
And, all you’ll need for the roasted tomatoes are:
- Tomatoes of your choice (if using whole large tomatoes, cut into 1 inch pieces)
- Smashed garlic cloves
- Sprigs of oregano
- Extra virgin olive oil
- Salt and pepper
- Step 1 – Simply toss the tomatoes, smashed garlic, olive oil, salt and pepper together. Place them on a parchment lined cookie sheet and tuck in the sprigs of oregano between the tomatoes.
- Bake in a preheated oven at 375 Degrees F, for approximately 30 minutes.
You will so enjoy the aromas permeating your kitchen once their roasted.
While the tomatoes are roasting in the oven, you can whip up the ricotta and grill your bead.
Aside from baking with ricotta, my favourite way to enjoy this Italian cheese is by slathering it over a slice of crusty bread. And it’s equally delicious over any focaccia bread as well. Whether whipped or not!
How To Make Whipped Ricotta
- Step 2 – In a medium sized bowl, whip the ricotta with an electric mixer or an emersion blender for about 2 minutes. The ricotta will take on a much lighter and airier appearance.
- Transfer the whipped ricotta to a smaller plate or bowl. Drizzle 2 rounds of extra virgin olive oil over the ricotta and sprinkle with salt and pepper. Set this aside and refrigerate till ready to use.
How To Toast Bread In A Grill Pan
Toasting bread in a grill pan is really quite simple. But you can also use any skillet you have on hand.
- Step 3 – Brush the cut side of the bread slices with olive oil. Place the slices cut side down onto a preheated grill pan and toast till you have deep golden grill marks.
- Rub the grilled bread with a garlic clove and set aside till ready to assemble the bruschetta.
The final step is all about assembling the ingredient toppings.
- Step 4 – Top the grilled bruschetta bread with dollops of ricotta and oven roasted tomatoes.
- Drizzle a little extra virgin olive oil over the bruschetta.
- Top with a few drops of balsamic reduction or balsamic vinegar.
- Sprinkle some oregano leaves over the appetizers.
Should you be so lucky to have an abundance of cherry tomatoes in your garden, try roasting and then freezing large batches to add a little bit of summer to your Fall or Winter soups.
Then sit back, relax and enjoy all year round!
Roasted Tomato Bruschetta with Ricotta
For The Oven Roasted Tomatoes
- 500 grams cherry tomatoes
- 8 cloves of garlic peeled and smashed
- 8 large springs of fresh oregano plus 2 teaspoons oregano leaves for garnishing
- salt to your taste I used fine sea salt
- freshly cracked black pepper
For The Whipped Ricotta
- 2 cups ricotta cheese
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon salt and pepper
Pan Grilled Bread
- 4 Italian bread rolls sliced in half, vertically
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Balsamic reduction or balsamic vinegar
Oven Roasted Tomatoes
- Preheat oven to 375 degrees F.
- Line a cookie sheet with parchment paper and set aside.
- In a medium sized bowl, toss together the cherry tomatoes with smashed garlic, salt, pepper and olive oil.
- Spread the cherry tomato mixture onto the prepared cookie sheet.
- Nestle the sprigs of oregano between the cherry tomatoes.
- Bake in preheated oven for approximately 30 minutes.
- Place the ricotta in a medium sized bowl and use an electric mixer to whip the ricotta for about 2 minutes.
- Drizzle some extra virgin olive oil over the whipped ricotta
- Top with a pinch of salt and pepper and refrigerate till ready to use.
Pan Grilled Bread
- Brush the bread with the olive oil.
- Preheat a grill pan and place the bread cut side down onto the pan and toast till there are deep golden brown grill marks.
- Rub a garlic clove over the sliced grilled bread.
- Set aside till ready to assemble the bruschetta.
Assembling The Bruschetta
- Divide the ricotta onto the grilled bread while spreading evenly.
- Top with the roasted cherry tomatoes and garnish with some fresh oregano.
- Drizzle some good quality extra virgin olive oil over the bruschetta slices.
- I love to finish these off with a few drops of balsamic reduction. But a good quality balsamic vinegar will work just as well!