Sun-Dried Tomato and Basil Ricotta Bruschetta

Name: Sun-Dried Tomato and Basil Ricotta Bruschetta
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 8 servings
Ingredients: 1 loaf of French baguette; 1 cup ricotta cheese; 1/2 cup sun-dried tomatoes in olive oil, drained and chopped; 1/4 cup fresh basil leaves, chopped; 2 tablespoons olive oil; 1 clove garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper

🕒 Prep: 10 min

🔥 Cook: 7 min

🍽 Serves: 8

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Imagine sinking your teeth into a crunchy slice of toasted baguette topped with a creamy, flavorful ricotta mixture. This Sun-Dried Tomato and Basil Ricotta Bruschetta is perfect for a cozy night in or a sophisticated appetizer.

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Ingredients for Sun-Dried Tomato and Basil Ricotta Bruschetta

The base of this recipe is a crusty loaf of French baguette, which provides a perfect crunchy vessel for the toppings. The creamy ricotta cheese adds a rich texture and mild flavor that pairs beautifully with the other ingredients. Sun-dried tomatoes bring a tangy and slightly sweet element, making each bite irresistible. Freshly chopped basil leaves infuse the bruschetta with a bright, herbal note. A touch of olive oil ensures the bread toasts to perfection. Garlic adds a little kick, and a sprinkle of salt and black pepper rounds out the flavors.

Tips & Tricks

For an extra crispy texture, toast the baguette slices a little longer, but watch closely to avoid burning.
If you prefer a smoother topping, blend the ricotta mixture for a few seconds.
Use a high-quality olive oil for the best flavor in your bruschetta.

Serving Suggestions

This bruschetta pairs beautifully with a light, crisp white wine like Sauvignon Blanc or Pinot Grigio. Serve it alongside a fresh green salad with a lemon vinaigrette for a refreshing contrast. It also works well as part of an antipasto platter with olives, cured meats, and cheeses.

Frequently Asked Questions

Can I make the ricotta topping ahead of time?: Yes, you can prepare the ricotta mixture a day in advance. Just store it in an airtight container in the refrigerator and assemble the bruschetta before serving.
What can I use instead of ricotta cheese?: If ricotta isn't available, try using cottage cheese or mascarpone for a different but equally delicious result.
How do I store leftover bruschetta?: It's best to store the topping and bread separately. Keep the ricotta mixture in the fridge and re-toast the bread before serving again.

Sun-Dried Tomato and Basil Ricotta Bruschetta Recipe Walkthrough

First, preheat your oven to 400°F (200°C). This ensures that when it's time to toast your baguette slices, they crisp up nicely. Next, take your French baguette and slice it into 1/2-inch thick pieces. Arrange these slices evenly on a baking sheet. You'll want to make sure they all have enough space to become golden-brown and crunchy.

Grab your olive oil and brush each slice lightly. This will help them develop a beautiful color and a satisfying crunch. Pop the baking sheet into the oven for about 5-7 minutes. Keep an eye on them; you're looking for a golden, crisp finish.

While the bread is toasting, let's prepare the topping. In a medium bowl, combine the ricotta cheese, chopped sun-dried tomatoes, fresh basil, minced garlic, salt, and pepper. Mix it all together until well combined. The aroma of the basil and garlic should be tantalizing!

Once the baguette slices are ready, take them out from the oven. It's time to assemble your bruschetta. Generously spread the ricotta mixture over each toasted slice. Don't be shy here; you want each bite to be flavorful and satisfying.

Serve your masterpiece immediately. If you're feeling fancy, garnish with a few extra basil leaves for a pop of color and added freshness.

Why You'll Love This Recipe

Quick and easy to prepare, perfect for last-minute gatherings.
Offers a delightful combination of creamy, tangy, and herby flavors.
Uses simple ingredients, yet delivers a gourmet experience.
Versatile enough to serve as an appetizer or a light snack.

Ingredients

1 loaf of French baguette

1 cup ricotta cheese

1/2 cup sun-dried tomatoes in olive oil, drained and chopped

1/4 cup fresh basil leaves, chopped

2 tablespoons olive oil

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

Step-by-step Instructions

1. Preheat the oven to 400°F (200°C).

2. Slice the baguette into 1/2-inch thick slices and place them on a baking sheet.

3. Brush each slice lightly with olive oil and bake for 5-7 minutes or until crisp and golden.

4. In a medium bowl, mix ricotta cheese, chopped sun-dried tomatoes, basil, minced garlic, salt, and pepper.