This time I thought I’d chime in with a quick and delicious appetizer that highlights the perfect pairing of sweet, juicy tomatoes with creamy ricotta cheese. Okay, this Jamie Oliver Recipe — Cherry Tomato & Ricotta Bruschetta — may not be THE most complex dish on the planet, but fair to say it packs a punch — spice-wise and flavor-wise — in the “whilst pleasing the masses” department so is proper fare for entertaining and/or dressing up a snack/munchies.
Topped with a little fresh basil, a drizzle of good extra-virgin olive oil and a touch of garlic rubbed on toasted bread, you’ll have a crowd-pleasing starter on the table in a matter of minutes.
Why You’ll Love It
These bruschetta bites are a great way to feature fresh, seasonal produce. The sweetness of the cherry tomatoes plays so well against the mild sourness of the ricotta, and the toasted bread and extra-virgin olive oil give it that classic, moreish crunch. This recipe not only packs tons of flavor, but it’s also low in calories—making it a perfect pick when you feel your grecians have stuff these two other appetizer options.
Ingredient Fun Facts & Tips
Cherry Tomatoes: They come with a punch of vitamins A and C, natural sweetness and color.
Ricotta Cheese: Ricotta is lower in fat than many other cheeses and is protein-packed, so it’s a tasty but sensible selection for creamy anything.
Basil: This aromatic herb includes several essential oils that can promote digestion. And the bright green color really brings your bruschetta to life!
Ingredients
- 1 loaf of crusty bread (such as ciabatta or a baguette)
- 1 garlic clove, peeled and halved
- Extra-virgin olive oil (for drizzling)
- 200g (about 1 cup) ricotta cheese
- 250g (about 2 cups) cherry tomatoes, halved
- A handful of fresh basil leaves, roughly torn
- Sea salt and freshly ground black pepper to taste
Step-by-Step Instructions
Toast the Bread:
Heat your oven to 200°C/400°F (or grill them on the hob). Cut your bread, making pieces from 1-2 cm thick. Place them on a baking sheet and drizzle lightly with olive oil. Bake in the oven for 8-10 minutes or until golden and slightly crisp. Or, grilled a few minutes on each side.
Rub with Garlic:
For the actual garlic bread, toast some pieces of bread, and, once they are toasted, gently rub the cut side of your garlic clove over the surface of each piece of bread. This adds a subtle, fragrant note without overshadowing the other flavors.
Prep the Ricotta & Tomatoes:
In a small bowl, mix the ricotta with a sprinkle of salt and pepper. For even creamier white beans, finish the dish with a drizzle of olive oil. Set aside. Meanwhile, halve your cherry tomatoes and season gently with salt and pepper. It helps pull their juices and sweetens them up.
Assemble the Bruschetta:
Slather ricotta over each slice of bread, then pile on cherry tomato halves. Sprinkle the torn basil leaves on top. Drizzle with additional olive oil and wide the final dusting of salt and pepper.
Serve & Enjoy:
If you made a platter of bruschetta, dispense from a platter and serve at once. The crisp bread, the creamy ricotta, the juicy tomatoes — each bite is heavenly. You will make this Jamie Oliver Cherry Tomato & Ricotta Bruschetta Recipe over and over again as they are so easy, and so fancy — love.