All-Star Tomato Bruschetta Recipe

Italian recipes are known for taking the best of fresh, seasonal produce and ingredients and doing very little to them to create a meal where the flavors can really shine through. Bruschetta, originally a humble dish born in Italy, was conceived by Italians who were trying to make the most of some stale bread. Today, it has transformed into a cherished antipasto that can be found served around the globe. 

This modern twist on a classic bruschetta, created by recipe developer Taylor Murray, features creamy, whipped ricotta and vibrant, fresh tomatoes to evoke a rustic charm while adding a dash of contemporary indulgence. This recipe captures some of the essential tenets of Italian cuisine — its respect for fresh produce, an uncomplicated approach, and the capacity to transform minimal ingredients into a symphony of flavors. With each bite, you're not just enjoying a beautifully balanced burst of flavors, you're also partaking in a centuries-old recipe that celebrates simplicity and the bounty of nature.

Gather your ingredients for this all-star tomato bruschetta

Tomato bruschetta can be as simple and cheap as you want to make it. It can also be dialed all the way up if you take the time to source the best ingredients. For this recipe, source some quality heirloom cherry tomatoes, ideally fresh from the farmers market. Pick up some fresh sprigs of basil and a few cloves of garlic as well. You'll need a few slices of crusty sourdough bread, as well as some fresh ricotta and a bit of quality olive oil.

Whip the ricotta

Get out your food processor and add the ricotta to the bowl. Add a pinch of salt and pepper, then run the machine until the ricotta is light and fluffy. Set aside.

Toast the bread

Grab a skillet and heat over medium heat. Add 2 tablespoons of the olive oil. Using the side of your knife or a heavy jar, crush two garlic cloves in their skins, and add them to the olive oil. Once they start to sizzle a bit, add one slice of the bread and cook until golden brown and toasted. Flip and make sure it crisps on the other side. Repeat with the other slice of bread, using more olive oil if needed.

Make the tomato mixture

Cut all the tomatoes in half or quarters and add to a mixing bowl. Peel and finely grate the remaining garlic clove over the tomatoes and toss with the remaining 2 tablespoons of olive oil and a good pinch of salt and pepper. Set aside.

Top the toast with cheese

Transfer the whipped ricotta to a pastry bag. Snip the tip off and pipe the cheese evenly over each toast. Top with the tomato mixture.

Garnish the dish

Once the pieces of toast are topped with cheese and tomatoes, the final step is to add some torn basil. If you feel like it needs it, feel free to drizzle with a bit of balsamic vinegar. This dish would work as an aperitif with chilled white wine or a refreshing spritz, or it could be a light lunch or dinner on a warm day.

All-Star Tomato Bruschetta Recipe
5 from 23 ratings
This twist on a classic bruschetta features whipped ricotta and vibrant, fresh tomatoes to evoke a rustic charm while adding a dash of contemporary indulgence. 
Prep Time
Cook Time
Juicy tomato bruschetta
Total time: 20 minutes
  • 2 cups ricotta cheese
  • 4 tablespoons olive oil, divided
  • 3 cloves garlic (skin on), divided
  • 2 thick slices sourdough bread
  • 2 cups heirloom cherry tomatoes
  • ⅓ cup fresh basil
  1. In the bowl of a food processor, whip ricotta with a pinch of salt and pepper until light and fluffy. Set aside.
  2. Heat a skillet over medium heat. Add 2 tablespoons olive oil. Crush two cloves garlic with the side of a knife or a heavy jar and add to pan. Once the garlic is starting to sizzle slightly, add one slice of bread and cook until golden brown and crisp on both sides. Repeat with remaining slice of bread.
  3. Halve (or quarter if large) cherry tomatoes and add to a medium bowl. Peel and finely grate the remaining clove garlic over tomatoes, then toss with remaining olive oil and a generous pinch of salt and pepper.
  4. Transfer the whipped ricotta to a pastry bag and pipe over the toasted bread. Spoon tomato mixture over the cheese and garnish with torn basil leaves.
Calories per Serving 1,028
Total Fat 56.1 g
Saturated Fat 20.4 g
Trans Fat 0.8 g
Cholesterol 121.5 mg
Total Carbohydrates 98.6 g
Dietary Fiber 5.3 g
Total Sugars 11.8 g
Sodium 1,119.8 mg
Protein 35.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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