Ingredients
Scale
- 1 pound sweet cherry tomatoes
- 8 ounces ricotta
- 1 crusty bread loaf
- 3 tablespoons olive oil (divided)
- 4 minced garlic cloves (divided)
- 1 bunch fresh basil (divided)
- Balsamic glaze
- Salt
- Black pepper
Instructions
- Preheat your oven to 400ºF (200ºC).
- In a baking dish, toss cherry tomatoes with 1 tablespoon olive oil and 2 minced garlic cloves. Season with salt and pepper. Roast for 20 minutes until slightly burst.
- In a food processor, blend ricotta with 1 minced garlic clove, 1 tablespoon olive oil, and half of the fresh basil until smooth. Refrigerate.
- Slice the bread and brush both sides with garlic-infused olive oil. Bake for 10-12 minutes until toasted.
- Spread the ricotta on each toasted slice, top with roasted tomatoes, sprinkle remaining basil, and drizzle with balsamic glaze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 bruschetta (approx. 70g)
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg