Ricotta Bruschetta is sure to be your new favorite way to enjoy classic tomato bruschetta. Creamy whipped ricotta gets topped with a tangy tomato mixture on a crunchy toasted baguette. This is one recipe you don’t want to miss!
Easy Ricotta Bruschetta is going to be your new favorite Italian appetizer. This simple and delicious recipe is so full of flavor and perfect for any occasion.
For another fun bruschetta-inspired recipe try my Bruschetta Salad or this White Bean Bruschetta. If you love ricotta recipes, try my Turkey Ricotta Meatballs or Baked Spaghetti with Ricotta.
Easy Ricotta Bruschetta
This ricotta bruschetta recipe is great for bruschetta lovers. Creamy ricotta is the perfect base for topping all of those classic bruschetta flavors.
I love to make this recipe whenever I have leftover ricotta and tomatoes on hand. Plus, the ricotta is a great way to get extra protein with your bruschetta!
The combination of flavors and textures in this recipe is what truly makes it so special. It’s both creamy and crunchy with a smooth and tangy flavor.
I recommend taking the extra step of blending the ricotta mixture in the food processor so it gets extra creamy and smooth.
Ingredients
- Ricotta: use whole milk ricotta cheese. If the ricotta appears wet, drain it before using.
- Bread: French bread, a long thin baguette, or Italian bread all work well.
- Tomatoes: I like to use Roma tomatoes but any fresh tomatoes, or even cherry tomatoes, work.
- Basil: always use fresh basil for bruschetta.
- Olive Oil: use a good quality extra-virgin olive oil.
- Parmesan: use grated parmesan cheese or Pecorino Romano cheese.
- Garlic: I like to have a bit of fresh garlic in my bruschetta, but feel free to leave it out if you don’t.
How to Make Ricotta Bruschetta
Ricotta Bruschetta is a delicious version of classic Italian bruschetta with whipped ricotta on top. Make the ricotta and bruschetta ahead of time and refrigerate until ready to assemble.
Make the Ricotta Topping
To make a smooth ricotta, I recommend blending the ricotta with the olive oil and kosher salt in a small blender or food processor. This will take the graininess out of the ricotta for a smoother finish.
Make the Tomato Spread
In a bowl, add in the diced tomato and drain off any excess juices from the tomatoes. Then, mix in the basil, olive oil, balsamic vinegar, parmesan, minced garlic, and salt and pepper.
You can use the bruschetta spread immediately or cover, refrigerate, and save for later.
Assemble the Ricotta Bruschetta
When ready to serve, spread the top of a toasted crostini with about a tablespoon of the ricotta mixture. Then top with about a tablespoon of the tomato mixture.
You can serve immediately as is, or drizzle with a bit more olive oil and some chopped basil.
Recipe Tips
- You can make the ricotta mixture up to two days in advance and just refrigerate until ready to use.
- The tomato mixture can be made a day in advance and refrigerated until ready to use.
- Toasting the bread will give the bruschetta great crunch and keep it from getting soggy. Make ahead and store in an airtight container until ready to assemble.
- Change up the flavors and top the ricotta bruschetta with red pepper flakes or a drizzle of balsamic glaze.
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Ricotta Bruschetta
Equipment
- small food processor or blender
Ingredients
- 1 loaf French bread (baguette)
Ricotta Mixture
- 1 cup ricotta cheese, drained
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
Bruschetta Mixture
- ½ pound roma tomatoes (2-3 tomatoes)
- 2 tablespoons fresh basil, diced
- 2 tablespoons parmesan cheese, grated
- 1 tablespoon red onion, finely diced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 small clove garlic, finely minced (about ½ teaspoon)
- salt and pepper to taste
Instructions
- Preheat oven to 325 degrees. Slice the baguette into about half-inch rounds and place on baking sheet. Bake until the bread is a light golden color, about 8-10 minutes. Remove from oven and set aside to cool.
- For the ricotta mixture, place the drained ricotta, 1 tablespoon of olive oil, and ¼ teaspoon of kosher salt into a small food processor fitted with blade attachment or blender. Mix until the ricotta is smooth and no longer grainy, about 1 minute. You can cover and refrigerate until ready to use, or use immediately.
- For the bruschetta mixture, dice the tomatoes in to small pieces and drain off any excess moisture. In a small bowl, combine the diced tomatoes, basil, parmesan, red onion, olive oil, vinegar, and garlic. Toss gently to combine and season with salt and pepper as needed.
- To assemble, lay out your toasted baguette pieces. Spread on about a tablespoon of the ricotta mixture, then top with about a tablespoon of the bruschetta mixture. Serve immediately and enjoy!
Notes
- You can make the ricotta mixture up to two days in advance and just refrigerate until ready to use.
- The tomato mixture can be made a day in advance and refrigerated until ready to use.
- Toasting the bread will give the bruschetta great crunch and keep it from getting soggy. Make ahead and store in an airtight container until ready to assemble.
- Change up the flavors and top the ricotta bruschetta with red pepper flakes or a drizzle of balsamic glaze.
