Herbed Tomato Bruschetta with Ricotta
Toasted bread gets a swipe of whipped ricotta before a heap of herbed tomatoes, giving this appetizer a creamy base under the bright, juicy topping.
Whipping the ricotta with a little olive oil and lemon zest turns a plain topping into a creamy layer that keeps the bread from getting soggy. A mix of basil, parsley and oregano gives the tomatoes more depth than basil alone. Set everything out on a platter and let guests build their own toasts.
Ingredients
Method
Tap a number to mark a step doneHeat the oven to 400F and arrange the baguette rounds on a sheet pan. Brush with 2 tablespoons of olive oil and bake for 6 to 8 minutes until golden and crisp.
While the bread bakes, stir the ricotta with the remaining tablespoon of olive oil and half the lemon zest until smooth and light.
In a separate bowl, combine the diced tomatoes, basil, parsley, oregano, minced garlic, kosher salt and a good pinch of black pepper.
Let the tomato mixture rest for 10 minutes so the herbs release their flavor into the juice before assembling the toasts.
Spread a spoonful of the whipped ricotta over each warm toast, going almost to the edges so every bite gets some cheese.
Top each toast with the herbed tomato mixture, letting a little of the juice drip over the ricotta.
Finish with the remaining lemon zest scattered over the top and serve the toasts right away while the bread is still warm.
Kitchen note
Whip the ricotta a few hours ahead and keep it chilled, but wait to toast the bread and cut the tomatoes until closer to serving time.
