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Herbed Ricotta and Tomato Bruschetta

Elevate your appetizer game with this delicious herbed ricotta and tomato bruschetta. Fresh, simple, and bursting with flavor – the perfect addition to your summer dinner party menu!

A platter of herbed ricotta and tomato bruschetta.

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Inspired by the queen herself Ina Garten, this herbed ricotta and tomato bruschetta checks all the boxes for the perfect summer appetizer. Vibrant, herbaceous ricotta cheese paired with garlicky, juicy tomato bruschetta atop toasty baguette.

I don’t think I’ve ever met anyone that doesn’t like tomato bruschetta in the summertime. It’s a delicious balance of crunchy baguette with sweet, ripe tomatoes. In this variation, the creamy herb ricotta just brings it to the next level.

Other than being able to use fresh, in-season tomatoes, this is such a good recipe for summer because the only required cooking is toasting the baguette, which can even be done on the grill.

This bruschetta recipe gets extra bonus points for being able to make it ahead and assemble right before serving. If you are hosting a BBQ, graduation party or pool party this summer, you have to give this bruschetta recipe a try!

Ingredient Notes

The ingredients to make herbed ricotta tomato bruschetta.

Baguette: purchase the baguette the same day if possible, for optimal freshness.
Tomatoes: I used Roma tomatoes and scooped out the seeds.
Garlic: You must use fresh garlic for bruschetta. Nothing from a jar!
Basil: fresh basil adds so much flavor to the tomato bruschetta.
Parmesan: optional, but I love the cheesiness it gives the tomato bruschetta.
Good olive oil: use a high quality finishing oil for best flavor.
Ricotta: I recommend full fat ricotta for this recipe.
Parsley, chives and scallions: the fresh herbs used in the herbed ricotta.
Salt and pepper: to simply season both the ricotta and tomatoes.

Equipment

Mixing bowls
Large baking sheet
Cutting board and knife
Measuring cups and spoons

The tomato bruschetta.

How to Make Herbed Ricotta and Tomato Bruschetta

In one mixing bowl, combine the diced tomato, garlic, basil, parmesan cheese, olive oil, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Toss until well combined and set aside.

In a second mixing bowl, combine the ricotta cheese, chives, parsley, scallions, 1 teaspoon of salt and 1 teaspoon of black pepper. Mix to combine and set aside.

Preheat the oven to 425°F. Cut the baguette into 1/2 inch slices at a bias. Place baguette slices on a lined baking sheet and drizzle with olive oil.

Bake baguette slices for 7 minutes, or until lightly golden brown. Remove from the oven and allow to cool for 5 minutes.

Spread a generous layer of herbed ricotta onto the baguettes and top with a spoonful of tomato bruschetta. Repeat until all the baguette slices are topped.

Garnish with additional fresh basil. Serve immediately.

The herbed ricotta in a mixing bowl.

What to Serve with Herbed Ricotta and Tomato Bruschetta

This appetizer works well with a variety of summer dishes that you would serve at a BBQ or picnic that features summer produce, fresh herbs, grilled meats and light and refreshing cocktails. Here are some ideas:

Appetizer: Grilled Peach and Burrata Salad
Entree: Red Pepper and Spinach Stuffed Salmon
Side dish: Easy Summer Orzo Salad
Dessert: S’mores Brownies
Cocktail: White Peach Frosé

Tips

  • Scoop out the seeds of your tomatoes to prevent your bruschetta from getting too watery.
  • Assemble bruschetta right before serving, otherwise the baguette will get soggy.
  • Leftover herbed ricotta? Mix it into scrambled eggs the next morning. So delicious!
An up close shot of the bruschetta.

FAQ

Can I make herbed ricotta and tomato bruschetta ahead of time?

Yes, in fact both the tomato bruschetta and herbed ricotta will intensify in flavor the longer it sits. Both the tomato bruschetta and herbed ricotta can be made up to 2 days in advance.

You can toast the baguette the morning of, but any earlier than that and it will start to dry out. I recommend storing everything separately and then assembling right before serving.

How do I store herbed ricotta and tomato bruschetta?

Assembled bruschetta will not store well in the fridge as the herbed ricotta and tomato bruschetta will make the baguette soggy. However, you can store each component separately in the fridge for up to 3 days.

Substitutions

Baguette: slices of French bread, Italian bread or similar crusty bread will work for this recipe.
Roma tomatoes: any ripe tomato will do, such as cherry, San Marzano or vine ripened.
Herbs: feel free to switch up the fresh herbs in the ricotta. You could add basil to intensify the overall basil flavor, or dill, even finely chopped arugula.

A platter of herbed ricotta and tomato bruschetta.

More Tomato Recipes You’ll Love

If you make this Herbed Ricotta and Tomato Bruschetta, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

Herbed Ricotta and Tomato Bruschetta

Elevate your appetizer game with this delicious herbed ricotta and tomato bruschetta. Fresh, simple, and bursting with flavor – perfect for any summer gathering!
Prep Time23 minutes
Cook Time7 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: Herb Ricotta Bruschetta, Herb Ricotta Tomato Bruschetta, Tomato Bruschetta with Herbed Ricotta
Servings: 8 servings

Ingredients

  • 1 baguette

Tomato Bruschetta

  • 5 roma tomatoes seeds removed and diced
  • 2 cloves garlic minced
  • 10 basil leaves chopped
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp grated parmesan cheese

Herbed Ricotta

  • 1 1/2 cup full fat ricotta cheese
  • 2 tbsp parlsey finely chopped
  • 2 tbsp chives finely chopped
  • 2 scallions finely chopped
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

  • In one mixing bowl, combine the diced tomato, garlic, basil, parmesan cheese, olive oil, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Toss until well combined and set aside.
  • In a second mixing bowl, combine the ricotta cheese, chives, parsley, scallions, 1 teaspoon of salt and 1 teaspoon of black pepper. Mix to combine and set aside.
  • Preheat the oven to 425°F. Cut the baguette into 1/2 inch slices at a bias. Place baguette slices on a lined baking sheet and drizzle with olive oil.
  • Bake baguette slices for 7 minutes, or until lightly golden brown. Remove from the oven and allow to cool for 5 minutes.
  • Spread a generous layer of herbed ricotta onto the baguettes and top with a spoonful of tomato bruschetta. Repeat until all the baguette slices are topped.
  • Garnish with additional fresh basil. Serve immediately.

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