Cherry Tomato and Ricotta Bruschetta

Sometimes getting back into the swing of the work week after the weekend can be tough…that’s why I have a few low maintenance dinner recipes in my cooking arsenal that I pull out for lazy Monday nights, such as this Cherry Tomato and Ricotta Bruschetta. This easy bruschetta takes only a few fresh, clean ingredients to pull together and is hearty and flavorful. You can jazz up this simple recipe in so many ways…a sprinkle of balsamic vinegar, a grating of fresh lemon zest or even a slice of prosciutto before you spread on the ricotta. The most important part – a good loaf of bread! I tend to go for a sourdough loaf…you can either slice and roast your bread with a drizzle of olive oil in the oven or simply slice a fresh loaf of bread and eat – your preference. 

Cherry Tomato and Ricotta Bruschetta
Yields 8
A fresh bruschetta recipe with cherry tomatoes, ricotta cheese, chives and a drizzle of olive oil.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 loaf of Sourdough bread, cut into 1 inch slices
  2. Cherry tomatoes, roughly 3-4 tomatoes for each slice of bruschetta
  3. Ricotta Cheese
  4. Fresh chives, chopped
  5. Freshly cracked black pepper
  6. Olive Oil
Instructions
  1. Preheat oven to 350 degrees. Slice Sourdough bread into 1 inch slices and place onto a foil lined baking sheet. Drizzle with olive oil and bake for 20 minutes, until bread is warm and crispy.
  2. Allow bread slices to cool slightly after removed from oven. Slather on ricotta cheese and top with 3-4 sliced cherry tomatoes. Sprinkle chopped chives on top and drizzle with olive oil. Top with freshly cracked black pepper.
  3. You can also drizzle balsamic vinegar, grate fresh lemon zest on top or add a bit of meat such as prosciutto before slathering on the ricotta cheese. Many options to jazz up this weeknight bruschetta!
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