Is it broo · sheh · tuh or broo · skeh · tuh? Regardless of pronunciation, let's focus on the real star: this bruschetta topped with slow-roasted tomatoes and creamy ricotta. Made with just a few ingredients, it's the perfect no-fuss appetizer for gatherings or a quick lunch with friends. Plus, it's an easy dinner option when you're craving something satisfying without the hassle of cooking.
With simple recipes, every element must shine, and this one excels with a perfect bread base. We'll use the best ricotta available and let our tomatoes roast slowly until they transform into sweet, garlicky bites. Let's explore each component:
Start by Grilling the Bread
Choose a quality sourdough or ciabatta; I recommend slicing it about 1 inch thick. You want it crispy but not overly hard, so it complements the toppings. Brush each slice generously with olive oil and grill over high heat until golden with some char marks. This grilling method adds a depth of flavor that regular toasting just can't match. If you don't have a grill, broiling in the oven is a good alternative—just keep an eye on it to prevent burning.
Choosing the Right Ricotta
Use full-fat ricotta (or whole milk ricotta). This bruschetta is so straightforward, so every ingredient should be top-notch. Look for a rich, creamy ricotta that can hold its own against the slow-roasted tomatoes. If you're feeling adventurous, making homemade ricotta is rewarding and easy—check out my recipe. But, a high-quality store-bought full-fat ricotta works perfectly too.
What Makes This Bruschetta Special?
The magic lies in the slow-roasted tomatoes. Here's how to prepare them:
Combine cherry tomatoes with smashed garlic, a few basil leaves (or herbs of your choice), salt, and olive oil. Roast them slowly in the oven until they burst and become sweet like candy. These tomatoes are a staple I love having on hand—they're fantastic on toast, pizza, or atop grilled salmon. This recipe is inspired by a famous restaurant's tomato confit, which I've tweaked over time to not use all my olive oil in one go. While they're easy to prepare with just 5 minutes of hands-on time, they need an hour in the oven, so plan accordingly.
Looking for more ways to enjoy those slow-roasted tomatoes?
Mediterranean Baked Salmon with Tomatoes, Capers, and Olives
Once your ingredients are ready, spread ricotta on each toast slice, pile on the slow-roasted tomatoes, sprinkle with salt, and toss on some torn basil leaves. You're about to experience one of the best flavor pairings ever. Check out the recipe below, and if you try it, share your creation with us!
Prep Time
10 minutes
Cook Time
60 minutes
Categories
Ingredients
- 4 slices of sourdough or ciabatta bread, cut 1-inch thick
- 1 cup whole milk ricotta
- batch of slow-roasted tomatoes (recipe below)
- flaky salt, such as Maldon
- basil leaves
Instructions
- Generously brush or drizzle olive oil on the bread slices, then grill over medium-high heat for about 2 minutes per side until charred.
- Spread ricotta on each bread slice and top with a scoop of slow-roasted tomatoes. A smashed roasted garlic clove on each slice adds great flavor.
- Finish with a generous pinch of flaky salt and a few fresh basil leaves. Cut each slice in half and enjoy!
Slow-Roasted Tomatoes
Ingredients
- 1 pint cherry tomatoes
- 5 garlic cloves, smashed
- a few basil leaves (or thyme or rosemary)
- 1/2 cup extra-virgin olive oil
- Kosher salt
Instructions
- Preheat your oven to 300 degrees.
- In a small shallow baking dish, place the tomatoes and scatter the garlic and basil around them. Season with kosher salt and pour olive oil over.
- Bake for 1 hour, stirring occasionally, until the tomatoes are soft and caramelized. Allow to cool before using.
- Store in a mason jar in the fridge, covered with olive oil to keep fresh for up to a month.
