Roasted Tomato and Ricotta Bruschetta

Tomato and Ricotta Bruschetta


4 serves
10 minutes


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




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


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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