“Rather, it should be that your inner self, the unfading beauty of a gentle and quiet spirit, which is of great worth in God’s sight. . .” 1 Peter 3:4
Creamy Ricotta & Bruschetta Toast is made up with classic ingredients (with a twist) that you throw together in minutes.
So What is Bruschetta?
Bruschetta is pretty much toasted bread with (usually) a tomato and fresh herb mixture topping. Of course, there are many variations of bruschetta as this recipe is one of them.
Why Do I Use Sourdough Bread?
I actually came up with this recipe because of my daughter. She is into making homemade sourdough bread and each loaf is better and better. I am not the biggest fan of baking and I have never made leavened bread so I have to say I’m quite impressed with her. I asked her if I can make a couple of recipes using her bread and voila!
Creamy Ricotta & Bruschetta Toast can be served as an appetizer, lunch or a late snack. However, you serve it, it’s going to be enjoyable to eat. It’s the perfect dish to serve during the hot months, when you don’t want to turn the oven on.
To make the flavors pop in your Creamy Ricotta & Bruschetta Toast, you want to use the freshest and best seasonal ingredients you can get your hands on.
What Will I Need To Make Creamy Ricotta & Bruschetta Toast?
You will need 2 mixing bowls, a whisk (or hand mixer), knife, cutting board, measuring spoons, measuring cup and the following ingredients:
Mama Fawn’s Tips. . .
- I use plum tomatoes for this recipe because the water content is lower than your average tomato.
- Finely mince the garlic so you won’t be eating large chunks.
- Feel free to substitute your favorite vinegar (balsamic, red wine, champagne) for the white, if you desire.
- The tomato mixture can be made ahead of time.
- I used a hand whisk for the ricotta mixture, but feel free to use a mixer with a whisk attachment. You can really get quite a workout with the cheese.
- Any hearty bread will work with this recipe.
- When broiling the bread, keep a close eye on it. It will burn before you know it.
- Put everything together right before serving.
- One way to serve this as an appetizer is to put the bruschetta mixture in a serving bowl and the ricotta mixture in another serving bowl and place the toast around on a platter and let everyone serve themselves.
Creamy Ricotta & Bruschetta Toast
Course: Appetizers, LunchCuisine: ItalianDifficulty: Easy6-8
servings25
minutes3
minutesIngredients
1 ½ lbs. plum tomatoes, diced
1 large garlic clove, finely minced
½ cup basil, finely chopped
1 tsp salt
1 tbsp olive oil + 1 tsp olive oil
1 tsp white vinegar
2 tbsp heavy cream, chilled
8 oz. ricotta cheese
4-6 ½ inch slices of sourdough or hearty bread
Salt to taste
Directions
- Preheat the broiler. Place the bread slices on a baking sheet and broil each side of bread until lightly browned around the edges. Keep a cautious eye so it doesn’t burn.
- In a large bowl, add diced tomatoes, garlic, basil, salt, 1 tablespoon olive oil and vinegar and toss until combined. Set aside.
- In a mixing bowl, add the heavy cream and whisk until it starts to thicken slightly, about 2 minutes.
- Remove the thickened cream to a small bowl. Add the ricotta, 1 teaspoon olive oil and salt (to taste). Whisk until the ricotta starts to smooth out. Add the thickened cream to the ricotta mixture and whisk until you have stiff and fluffy peaks.
- Spread the ricotta mixture (a few tablespoons) on one side of the toasted bread. Top with the tomato mixture. Garnish with extra basil, if desired. Serve immediately.
- If you are making Creamy Ricotta & Bruschetta Toast as an appetizer, cut the sliced bread into thirds before preparing.
- Enjoy!
