Cherry Tomato Bruschetta

Cherry Tomato Bruschetta
Servings: 16 Yield: bruschetta Prep 20 mins Grill 3 mins


  • 1 loaf (10 oz) Italian bread, trimmed and cut into 16 pieces (each about 1/2 inch thick)
  • 3 tablespoons extra-virgin olive oil
  • 1 cup ricotta
  • 1/4 cup basil leaves, chopped, plus small leaves, for garnish
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, halved lengthwise
  • 1 1/2 pounds heirloom cherry tomatoes, sliced
  • 1 tablespoon lemon juice

Make It

1. Heat grill or grill pan to medium-high. Brush bread slices on one side with 1 tbsp of the oil. Grill, oil side down, for 11/2 minutes. Brush with 1 tbsp oil and flip slices over. Grill another 11/2 minutes or until toasted and lightly marked. Transfer to a platter.

2. In a medium bowl, stir together ricotta, 1 tbsp of the chopped basil, the lemon zest and 1/4 tsp each of the salt and pepper.

3. Rub cut side of a garlic clove half on 4 of the bread slices. Repeat with remaining garlic clove halves and remaining grilled bread.

4. Gently toss cherry tomato slices with remaining 1 tbsp olive oil, remaining chopped basil, remaining 1/4 tsp each salt and pepper and the lemon juice.

5. Spread 1 tbsp of the ricotta mixture on each grilled bread slice. Top with a spoonful of the tomato mixture and garnish with basil leaves.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 106, Fat, total (g): 5, chol. (mg): 8, sat. fat (g): 2, carb. (g): 11, fiber (g): 1, pro. (g): 4, sodium (mg): 191, Percent Daily Values are based on a 2,000 calorie diet.