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Roasted Cherry Tomato Bruschetta With Ricotta

Roasted cherry tomato bruschetta with ricotta features blistered, ruby-red tomatoes piled over creamy ricotta on golden crostini. Quick oven roasting plus last-minute assembly keeps the bread crisp and the topping juicy.
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Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cherry tomato topping
  • 3 cup cherry tomatoes
  • 2 tbsp olive oil
  • 1 Salt and pepper, to taste
  • 1 tbsp balsamic glaze
Crostini base
  • 1 baguette, sliced
  • 1 tbsp olive oil
Ricotta spread
  • 1 cup ricotta cheese
  • 1 garlic cloves, 1 minced and 1 whole
  • 1 tbsp fresh basil, chopped

Equipment

  • 1 sheet pan

Method
 

Roast the tomatoes
  1. Preheat the oven to 425°F.
  2. Toss the cherry tomatoes with 2 tablespoons olive oil, salt, and pepper, then roast for 15-18 minutes until blistered and juicy.
Toast the crostini
  1. Brush the baguette slices with the remaining olive oil and toast until golden.
  2. Rub the toasted bread with the whole garlic clove.
Assemble and finish
  1. Mix the ricotta with the minced garlic and a pinch of salt.
  2. Spread the ricotta over each crostini and top with the roasted tomatoes.
  3. Scatter fresh basil over the top and finish with a drizzle of balsamic glaze.

Notes

For the sweetest flavor, roast the tomatoes until they just start to burst; avoid going too long or they can turn sharp. Assemble right before serving so the crostini stay crisp. Refrigerate any leftover roasted tomatoes and ricotta separately in airtight containers for up to 3 days; freezing is not recommended because the bread and ricotta texture won’t hold well. For a lighter option, swap part-skim ricotta (or drained nonfat Greek yogurt) for the ricotta to reduce richness while keeping the spread tangy.