Description
Creamy whipped ricotta bruschetta topped with juicy tomatoes, basil, and capers for an easy summer appetizer perfect for sharing.
Ingredients
- 4 medium Campari tomatoes, diced
- 1 small shallot, finely chopped
- 2 tablespoons capers, chopped
- 1 cup fresh basil, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup whole milk ricotta cheese
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1 baguette, sliced into 1/2 inch pieces
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, peeled and halved
- 1 tablespoon balsamic glaze
- 2 tablespoons sliced basil
Instructions
- In a medium bowl, combine the diced tomatoes, shallot, capers, basil, olive oil, balsamic vinegar, kosher salt, and black pepper. Stir gently until evenly mixed.
- Let the tomato mixture sit at room temperature for 30 minutes so the flavors blend and the tomatoes release some juices.
- While the tomatoes marinate, add the ricotta cheese, olive oil, and kosher salt to a food processor. Blend for 2 to 3 minutes until light, smooth, and fluffy, scraping down the sides as needed.
- Preheat a grill pan or skillet over medium-high heat. Brush both sides of the baguette slices with olive oil.
- Toast the bread for about 2 minutes per side until golden and crisp around the edges.
- Rub the warm toasted bread lightly with the cut side of the garlic clove for extra flavor.
- Spread the whipped ricotta across a serving platter or shallow bowl.
- Spoon the marinated tomato mixture over the ricotta, allowing some of the juices to spread across the cheese.
- Drizzle the top with balsamic glaze and sprinkle with sliced basil.
- Serve immediately with the toasted bread alongside for scooping.
Notes
- Use ripe Campari or plum tomatoes for the sweetest flavor and best texture.
- Assemble just before serving to keep the ricotta creamy and the bread crisp.
- Prep Time: 35 min
- Cook Time: 8 min
- Category: Appetizer
- Method: Grilling
- Cuisine: Italian