Bruschetta with Whipped Ricotta With Roasted Tomatoes

I mainly keep an Italian kitchen, and although I rarely do prepare a dish that isn’t Italian, it isn’t often. When entertaining, I always served a three-course meal in the past, but as I get older, I find I simply cannot eat as much as I used to. These days, I save multi-course meals for the holidays. When entertaining now, I usually start with an appetizer, then follow up with a hearty pasta dish or main course option.

I love serving bruschetta because they are easy to prepare, there are endless variations, and most folks enjoy a well-prepared bruschetta. This bruschetta starts with creamy whipped ricotta spread on toasted Italian bread slices, then topped with roasted tomatoes and fresh herbs. These bruschettas are great served as finger food for a large group or as a light appetizer when entertaining a small group.

Buon Appetito!
Deborah Mele 

Bruschetta with Whipped Ricotta With Roasted Tomatoes

Bruschetta with Whipped Ricotta With Roasted Tomatoes

Yield: 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Creamy ricotta cheese is spread onto toasted bread slices followed by sweet roasted tomatoes.


  • 1 Crusty Baguette, Sliced Into 1/2-inch Thick Slices
  • 1/3 Cup Extra Virgin Olive Oil, Divided
  • 6 Ounces Full Fat Ricotta Cheese
  • 2 Ounces Cream Cheese At Room Temperature
  • 1 Tablespoon Lemon Juice
  • Salt & Pepper To Taste


  • 1 1/2 Pounds Cherry Tomatoes, Sliced In Half
  • 2 Garlic Cloves, Finely Minced
  • 3 Tablespoons Olive Oil
  • Salt & Pepper To Taste
  • 2 Tablespoons Finely Minced Fresh Basil
  • Fresh Basil Leaves To Garnish


  1. Preheat broiler and lay bread slices on a baking sheet.
  2. Brown lightly on one side, turn, then brown the other side.
  3. Brush one side of each slice with the olive oil, reserving 1 tablespoon.
  4. Place the ricotta cheese, cream cheese, lemon juice, salt, pepper, and reserved olive oil in a food processor, and pulse until very smooth.
  5. Set Aside.
  6. Preheat oven to 400 degrees F.
  7. Lay the tomato halves cut side up on a foil lined baking sheet.
  8. Sprinkle the garlic. olive oil, salt and pepper over the tomatoes, then roast until they begin to shrivel, about 20 minutes.
  9. Remove from the oven and sprinkle the fresh chopped basil on top.
  10. Spread each slice of bread with the ricotta cheese mixture, then spoon on the tomatoes.
  11. Garnish with fresh basil leaves, then serve immediately.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 18mgSodium: 187mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.