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!
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.