If you like stuff on toast and Italian flavors, this ricotta tomato bruschetta will become a favorite. Guaranteed.
Few ingredients and LOTS of flavor! Stuff on toast doesn’t get much better. And SO easy to make.
The bread slices are first toasted in the oven with olive oil and rubbed with fresh garlic cloves immediately after taking them out of the oven. The bread baked with oil is in itself a great idea. With the rubbed garlic, which disintegrates a bit and impregnates into the toast until it becomes part of the crunchiness, it is memorable.
I grew up eating Italian food, which is extremely popular and a staple here in Buenos Aires. Together with meat, of course. Weekends eating pasta with rich tomato sauce and homemade potato gnocchi. Or risotto as I grew older and my palate dared incorporate new ideas.
The bacon bits are a new addition. And who can argue with the exponential improvement bacon brings to a recipe like this one, right? They round up this appetizer.
How do you feel about creating a whole meal around stuff on toast? A bruschetta bar maybe (tartine if you’re in France and tostas if you’re in Spain)? Different toppings, garlic toast, good crusty bread, condiments, different pestos and cheeses, vegetables and even fruits. The combinations are up to you. I am almost certain I could eat it every day, and love it, and not tire of it, the way I feel about good sandwiches. They could become my daily food.
All the ingredients in this tomato bruschetta are staples in my kitchen, sometimes used for baking too, such as the lemon ricotta cake (amazing recipe, you should try it).
I find that well seasoned regular ricotta works best here, better than the more firm ones (ricotta salata is one) because they are easier to slather and have some extra moisture that balances the bread well. The crunchy salty bacon bits add a lot, though be careful not to overwhelm the toast with it. And tomatoes are always better if they are in season and heirloom, but cherry tomatoes work too, and they are easily available year round.
An easy appetizer with all favorite Italian flavors, great to use those last summer tomatoes that will very soon disappear.
Ricotta Tomato Bruschetta with Bacon and Garlic
Yield 10 toasts
- 10 rustic bread slices
- 5 garlic cloves, peeled and cut in half
- 9oz (1 cup) whole milk ricotta
- 9oz cherry tomatoes, cut in half
- 3.5oz (100g) bacon, cooked until crisp and crumbled
- Sea salt and black pepper
- Olive oil
- 1 Tbs. red wine vinegar
- Chopped chives or ciboulette
- Preheat oven to 40ºF /200ºC.
- Place bread slices on a baking sheet and drizzle olive oil on both sides.
- Bake for 15-20 minutes, until golden.
- Take out from the oven and immediately rub half garlic cloves on one of the sides.
- Mix cut tomatoes with some olive oil and vinegar. Reserve.
- Mix ricotta with salt, black pepper, some chopped chives and a drizzle of olive oil. Make sure it is well salted and tasty.
- Mound a tablespoon or so of ricotta on each bread slice.
- Top with tomatoes, bacon bits, chives, black pepper and olive oil.
- Eat immediately.