Tomato Bruschetta with Ricotta and Basil for Two
By Julia Collin DavisonPublished on July 2, 2025
Time
40 minutes
Yield
Makes 4 toasts
Ingredients
1 cup cherry tomatoes, quartered¼ teaspoon table salt, dividedPinch sugar 2 tablespoons extra-virgin olive oil, divided½ teaspoon red wine vinegar 2 pinches pepper, divided¼ cup whole-milk ricotta cheese4 (½-inch-thick) pieces ciabatta 1 small garlic clove, peeled1 tablespoon chopped fresh basil
Before You Begin
If you can’t find ciabatta, use hearty Italian bread instead.
Instructions
- Combine 1 cup quartered cherry tomatoes, ⅛ teaspoon table salt, and pinch sugar in bowl and let sit for 15 to 20 minutes. Strain tomatoes through colander, shaking to remove as much liquid as possible. Return tomatoes to bowl, add 1 tablespoon extra-virgin olive oil, ½ teaspoon red wine vinegar, and pinch pepper and toss to combine.
- Process ¼ cup whole-milk ricotta cheese, remaining ⅛ teaspoon salt, and remaining pinch pepper in mini food processor until smooth, about 1 minute. With processor running, slowly add remaining 1 tablespoon oil until incorporated.
- Toast 4 (½-inch-thick) pieces ciabatta in toaster until deep golden brown. While warm, lightly rub 1 side of bread with 1 small peeled garlic clove and season with salt and pepper to taste. Spread ricotta mixture evenly on toast slices, top with tomato mixture, and sprinkle with 1 tablespoon chopped fresh basil. Serve immediately.
Time
40 minutesYield
Makes 4 toastsIngredients
1 cup cherry tomatoes, quartered
¼ teaspoon table salt, divided
Pinch sugar
2 tablespoons extra-virgin olive oil, divided
½ teaspoon red wine vinegar
2 pinches pepper, divided
¼ cup whole-milk ricotta cheese
4 (½-inch-thick) pieces ciabatta
1 small garlic clove, peeled
1 tablespoon chopped fresh basil
Ingredients
1 cup cherry tomatoes, quartered
¼ teaspoon table salt, divided
Pinch sugar
2 tablespoons extra-virgin olive oil, divided
½ teaspoon red wine vinegar
2 pinches pepper, divided
¼ cup whole-milk ricotta cheese
4 (½-inch-thick) pieces ciabatta
1 small garlic clove, peeled
1 tablespoon chopped fresh basil
Ingredients
1 cup cherry tomatoes, quartered
¼ teaspoon table salt, divided
Pinch sugar
2 tablespoons extra-virgin olive oil, divided
½ teaspoon red wine vinegar
2 pinches pepper, divided
¼ cup whole-milk ricotta cheese
4 (½-inch-thick) pieces ciabatta
1 small garlic clove, peeled
1 tablespoon chopped fresh basil
Why This Recipe Works
Normally, tomato bruschetta suffers from two main problems: watery, bland tomatoes and soggy bread. We ditched the tomato water by treating the tomatoes with salt and sugar and straining them in a colander to shed as much moisture as possible. We fixed the soggy toasts by making a moisture barrier of whipped ricotta cheese and spreading it over the toasts before we topped them with tomatoes. The spread also acted as a glue that held the tomatoes in place.
Before You Begin
If you can’t find ciabatta, use hearty Italian bread instead.
Instructions
- Combine 1 cup quartered cherry tomatoes, ⅛ teaspoon table salt, and pinch sugar in bowl and let sit for 15 to 20 minutes. Strain tomatoes through colander, shaking to remove as much liquid as possible. Return tomatoes to bowl, add 1 tablespoon extra-virgin olive oil, ½ teaspoon red wine vinegar, and pinch pepper and toss to combine.
- Process ¼ cup whole-milk ricotta cheese, remaining ⅛ teaspoon salt, and remaining pinch pepper in mini food processor until smooth, about 1 minute. With processor running, slowly add remaining 1 tablespoon oil until incorporated.
- Toast 4 (½-inch-thick) pieces ciabatta in toaster until deep golden brown. While warm, lightly rub 1 side of bread with 1 small peeled garlic clove and season with salt and pepper to taste. Spread ricotta mixture evenly on toast slices, top with tomato mixture, and sprinkle with 1 tablespoon chopped fresh basil. Serve immediately.
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