Are you looking for a fresh and light appetizer for your next get together? Or just a light accompaniment to your salad? This bruschetta toast is your best choice. The flavors of the tomatoes and basil go so well with the ricotta mixture. It is definitely a light and refreshing appetizer in the summer time. But let’s be honest, I could totally eat this year round. I can eat this with a nice glass of wine or a sangria (Check out my sangria recipe too).
For Ricotta Spread
- 1/4 Cup of Ricotta
- 1-2 Tbsp of Grated Parmesan Cheese
- 2 Tsp of Salt
- 2 Tsp of Pepper
- 1 Tbsp of Basil
- 1/2 Cup of Tomatoes ( I used cherry tomatoes for this recipe)
- 1/4 Cup of Olive Oil
- 1 Tbsp of Salt
- 1 Tbsp of Pepper
- 1-2 Tbsp of Basil (Depends on how much you like basil)
- 1 Tbsp of Garlic
- 2 Tbsp of Red Onion
- 1 baguette, sliced
Serving Size: 2 Prep Time: 30 minutes Cook Time: 10 minutes
For bruschetta, cut tomatoes into small pieces. With this recipe, I cut the cherry tomatoes in half. Finely dice red onions and mince garlic. Roughly chop basil. In a small bowl, combine all ingredients. Let it sit for thirty minutes to marinade.
For ricotta spread, in a separate bowl, combine ricotta, Parmesan, basil, salt, and pepper. Let it also sit for 20-30 minutes.
While bruschetta and spread are marinading, toast your French bread slices. I placed my slices on a cookie sheet and drizzled with olive oil. I toasted them in the oven at 400° for five minutes on one side and three minutes on the other side.
Once slices of bread have toasted and cooled, spread ricotta spread onto bread. Then place bruschetta on top of spread. Garnish toast with an additional teaspoon or two of roughly chopped basil.