I really love appetisers and bruschetta is one of my favourites. All related to Italy makes my heart sing, I cannot help myself. Carbs are life. This combination of slow-roasted tomatoes, silky whipped ricotta, aromatic pesto genovese and toasted garlicky peace of bread is just divine.
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Slow roasted tomatoes are easy to make. Just season them with salt and pepper, drizzle with some olive oil and roast on 180 deg C for about 30 minutes.
A key to get a good ricotta spread couldn’t be more simple, but I have discovered it just recently. All you need to do is whip it like you would do with a whipping cream. It gets so nice and creamy! Season with salt and pepper.
Toast your bread slices to crisp them up a bit. While warm, rub with garlic. It will give it a wonderful aroma.Next, spread the ricotta. Add a tiny bit of pesto Genovese. Store bought. Sorry not sorry.
Arrange tomatoes on top, add a couple of fresh basil leaves and drizzle all together with some olive oil and freshly cracked pepper! Serve with some prosciutto. Enjoy!
Roasted Tomato, Basil and Ricotta Bruschetta
Ingredients
- 4 bread slices
- 15-20 cherry tomatoes
- 250 g ricotta cheese 8,8 oz
- 2-3 tsp pesto genovese
- 1 garlic clove
- fresh basil leaves
- salt, pepper, olive oil
- prosciutto slices optional
Instructions
- Season the tomatoes with salt and pepper, drizzle with some olive oil and roast on 180 deg C for about 30 minutes.
- Whip the ricotta cheese just like you would do with a whipping cream. It gets so nice and creamy! Season with salt and pepper.
- Toast your bread slices to crisp them up a bit. While warm, rub with garlic. It will give it a wonderful aroma.
- Next, spread the ricotta. Add a tiny bit of pesto genovese if you like.
- Arrange tomatoes on top, add a couple of fresh basil leaves and drizzle all together with some olive oil and freshly cracked pepper! Serve with some prosciutto. Enjoy!
