Tomato and Basil Bruschetta with Ricotta on Whole Grain Bread
Savor the essence of Mediterranean flavors with this vibrant Tomato and Basil Bruschetta topped with creamy ricotta on a hearty slice of whole grain bread. This dish captures the simplicity of the region’s cuisine while providing a nutrient-rich, appetizing experience.
Equipment
- Baking sheet
- Grill or broiler
- Mixing bowl
- Knife
- Cutting board
Ingredients
- 4 slices whole grain bread (1 inch thick slices) - (about 8 oz or 225g)
- 2 cups ripe tomatoes diced (about 14 oz or 400g)
- 1 cup fresh basil leaves chopped (about 2.5 oz or 70g)
- 1 cup ricotta cheese (about 8 oz or 225g)
- 2 cloves garlic minced
- 2 tablespoons extra virgin olive oil (30 ml)
- 1 tablespoon balsamic vinegar (15 ml)
- Salt and pepper to taste
Instructions
- Preheat your grill or broiler to medium-high heat.
- Place the whole grain bread slices on a baking sheet and lightly toast them under the grill or broiler for about 2 minutes on each side, until they are golden and crispy.
- In a mixing bowl, combine the diced tomatoes, chopped basil, minced garlic, olive oil, and balsamic vinegar. Season the mixture with salt and pepper to taste, and gently toss to combine all the ingredients.
- Spread a generous layer of ricotta cheese on each slice of toasted whole grain bread.
- Spoon the tomato and basil mixture over the ricotta, allowing some of the juices to soak into the bread.
- Serve the bruschetta immediately to enjoy the contrast of the warm, toasted bread with the cool, fresh topping.
Notes
For the best flavor, use the freshest ingredients you can find, particularly the tomatoes and basil. This recipe is versatile: you can add a drizzle of pesto for an extra herby punch, or sprinkle with pine nuts for added crunch. If you're serving this as part of a larger meal, consider pairing it with a crisp, dry white wine to complement the acidity of the tomatoes and the richness of the ricotta.