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Jamie Oliver Cherry Tomato & Ricotta Bruschetta Recipe

Cherry Tomato & Ricotta Bruschetta Recipe by Jamie Oliver

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Servings: 4 people
Ingredients Method

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

Method
 

Toast the Bread
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.