Recipes

Roasted Tomato and Ricotta Bruschetta

Tomato and Ricotta Bruschetta

Details

4 serves
10 minutes

Notes

This roasted tomato and ricotta bruschetta is a great breakfast idea or a healthy snack!

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Ingredients

375g Smooth Ricotta
1 punnet cherry tomatoes
olive oil, for roasting
2 garlic cloves, crushed
1 loaf ciabatta bread
sea salt and cracked black pepper, to season

Preparation

1 Set oven to 180C. Line a roasting tray with baking paper. Spread tomatoes across the tray and drizzle with olive oil. Roast until tomatoes start to soften.
2 Slice ciabatta bread and toast to your liking. Crush garlic and rub each slice with the clove.
3 Spread a generous amount of ricotta onto each slice.
4 Top with the roasted tomatoes and season as desired. Serve immediately.

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FREE EASTER E-COOKBOOK DIGITAL DOWNLOAD
Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!
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