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Roasted tomato bruschetta with ricotta.

Roasted Tomato Bruschetta with Ricotta

Grilled garlic bread slathered with creamy whipped ricotta and topped with sweet, juicy oven roasted tomatoes.
Course Antipasto
Cuisine Italian
Keyword Roasted Cherry Tomatoes and Ricotta Bruschetta
Prep Time 20 minutes
Cook Time 30 minutes
Servings 8
Calories 210kcal
Author Marisa


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.

Whipped Ricotta

  • 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!


Calories: 210kcal | Carbohydrates: 13g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 168mg | Potassium: 251mg | Fiber: 2g | Sugar: 3g | Vitamin A: 597IU | Vitamin C: 15mg | Calcium: 175mg | Iron: 2mg