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Whipped Ricotta Bruschetta

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A delightful mix of whipped ricotta, fresh tomatoes, and herbs served on toasted bread, perfect for summer gatherings.

Ingredients

Scale
  • 1 cup ricotta cheese
  • 2 to 3 tablespoons olive oil (plus extra for drizzling)
  • 1 clove garlic (minced, optional)
  • Salt and freshly ground black pepper (to taste)
  • 1 to 2 cups fresh tomatoes (diced)
  • 1 to 2 tablespoons fresh basil or parsley (chopped)
  • 1 baguette or crusty bread (sliced and toasted)
  • Balsamic glaze for drizzling (optional)

Instructions

  1. Whip the ricotta: In a mixing bowl, combine the ricotta cheese with 1 to 2 tablespoons of olive oil, minced garlic if desired, and a generous pinch of salt and pepper. Use a hand mixer or whisk to whip until smooth and fluffy.
  2. Prepare the tomato mixture: In a separate bowl, toss diced fresh tomatoes with a drizzle of olive oil, salt, pepper, and chopped basil or parsley.
  3. Toast the bread: Slice the baguette or crusty bread and toast until golden and crisp, brushing lightly with olive oil before toasting.
  4. Assemble the bruschetta: Spread the whipped ricotta generously over each toast slice.
  5. Top with the tomato delight: Spoon the fresh tomato mixture over the whipped ricotta.
  6. Drizzle and serve: Add a finishing touch with olive oil and balsamic glaze and serve immediately.

Notes

Best enjoyed fresh, but leftover whipped ricotta can be stored in the fridge for up to 2 days.

Nutrition

Find it online: https://www.delishrecipezbylucy.com/bruschetta-with-whipped-ricotta/

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