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.
- 1 loaf of Sourdough bread, cut into 1 inch slices
- Cherry tomatoes, roughly 3-4 tomatoes for each slice of bruschetta
- Ricotta Cheese
- Fresh chives, chopped
- Freshly cracked black pepper
- Olive Oil
- 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.
- 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.
- 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!