Ricotta Tomato Bruschetta Recipe (On Baguette)
This ricotta tomato bruschetta recipe is made by lightly toasting baguette slices, then layering on a garlic-butter spread, a ricotta-parmesan base, and a quick tomato-basil topping with olive oil. The ingredients are simple and the how-to steps are clear, making it an easy appetizer or snack for 8.
Ingredients
For the bruschetta
Step-by-Step Method
Heat the oven and prep the bread
Preheat the oven to 200°C / 400°F. Slice the baguette into 1–1.5 cm (about 1/2-inch) pieces and arrange on a baking sheet.
Mix the garlic butter
Stir the softened butter with garlic powder. If you like, add a tiny pinch of the salt here.
Toast the baguette slices
Spread a thin layer of garlic butter over the slices. Bake for 8–10 minutes until lightly golden; keep an eye on them so they don’t burn.
Make and spread the ricotta layer
Combine ricotta and Parmesan in a bowl. Once the toast cools slightly, spread the mixture over each slice.
Toss the tomato topping
Mix diced tomatoes with olive oil, basil, and the remaining salt. If the tomatoes are very juicy, drain for a minute so the topping stays neat.
Assemble and serve
Spoon the tomato mixture over the ricotta-topped bread. Serve right away so the toast stays crisp.