Bruschetta (or Tartines) with Pan‑Roasted Tomatoes and Ricotta

Why You’ll Love This Recipe

• The pan‑roasting intensifies the tomatoes’ flavor and caramelizes their edges.
• Creamy ricotta adds a gentle, cooling contrast to the acidic, savory tomatoes.
• It’s simple yet elegant — perfect for brunch, a casual gathering, or a light dinner.
• You can prepare components ahead (roasted tomatoes, ricotta mixture), then assemble just before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pan‑Roasted Tomatoes

• Ripe tomatoes (Roma, plum, cherry, or a mix), cut into halves or slices
• Olive oil
• Garlic cloves (thinly sliced)
• Shallot or red onion (finely chopped)
• Fresh herbs (such as thyme, oregano, or basil)
• Salt and freshly ground black pepper
• A pinch of sugar (optional, to balance acidity)

For the Ricotta Spread

• Fresh ricotta cheese
• Lemon zest
• Lemon juice
• Olive oil
• Salt and pepper
• Optional: chopped fresh herbs like basil or chives

For the Toasted Bread (Tartines / Bruschetta)

• Rustic bread (baguette slices, country loaf, sourdough, or ciabatta), sliced
• Olive oil (for brushing)
• Optional: garlic clove (for rubbing on the toast)

Directions

1. Pan‑roast the tomatoes:
   Preheat oven to about 400 °F (200 °C). In a baking dish or ovenproof skillet, toss the tomato pieces with olive oil, sliced garlic, chopped shallot or onion, herbs, salt, pepper, and optional pinch of sugar. Spread in a single layer. Roast for 20–30 minutes (depending on tomato size), until the edges caramelize and juices are bubbling. Remove from oven and let cool slightly.
2. Prepare the ricotta spread:
   In a bowl, mix ricotta with lemon zest, lemon juice, olive oil, salt, and pepper until smooth and creamy. Stir in any chopped herbs if using.
3. Toast the bread:
   Preheat the broiler (or grill) or use a toaster/oven. Brush each slice of bread with olive oil. Toast until golden and crisp on both sides. If desired, lightly rub the surface of each warm toast with a cut garlic clove for extra flavor.
4. Assemble the tartines:
   Spread a generous layer of ricotta mixture over each toast. Spoon the pan‑roasted tomatoes (with their juices) on top. Drizzle a little extra olive oil, sprinkle with fresh herbs (basil, thyme, etc.), and add a crack of black pepper or a pinch of flaky salt.
5. Serve:
   Serve immediately so the toast stays crisp. Optionally offer more fresh herbs or balsamic reduction for drizzling.

Servings and timing

Makes about 6–8 tartines (depending on the size of bread slices) as an appetizer or light meal.
Total time: ~40 minutes (10 minutes prep + 25 minutes roasting + 5 minutes assembly)

Storage/Reheating

• Storage: Store pan‑roasted tomatoes and ricotta spread separately in airtight containers in the refrigerator for up to 2–3 days. Keep toasted bread separate (or toast fresh when ready).
• Reheating: Gently warm the tomatoes in a skillet or oven (at low temperature) before assembling. Do not microwave the bread — it becomes soggy. Reassemble just before serving.

FAQs

Can I use different types of tomatoes?

Yes. Cherry tomatoes, plum, Roma, or a mix all work. Smaller tomatoes roast faster; adjust time accordingly.

Can I make this vegan?

Yes. Substitute the ricotta with a plant‑based ricotta or blended tofu/vegan cream cheese, and use olive oil.

Can I prepare components ahead of time?

Yes. Roast the tomatoes and mix the ricotta ahead (a few hours or a day). Toast the bread and assemble just before serving for best texture.

Why is my bread soggy after assembly?

The tomato juices can seep into the bread. To avoid this, toast well and assemble right before serving. You can also pat some excess tomato liquid off before topping.

Can I add other toppings?

Yes — a drizzle of balsamic glaze, a few toasted pine nuts, torn fresh basil, or a sprinkle of chili flakes all work beautifully.

How thick should I slice the bread?

Slices about ½‑inch (1–1.5 cm) thick work well: sturdy enough to hold toppings yet not too heavy.

Can I make smaller bite‑sized versions?

Absolutely. Use smaller bread rounds or crostini and top proportionally for party appetizers.

What herbs pair best?

Basil, thyme, oregano, and chives pair very nicely. Use what you have or what suits your taste.

How can I adjust the flavors?

Add a squeeze of balsamic, more lemon zest, a touch of red pepper flakes, or even a little grated Parmesan on top to elevate the flavor.

Conclusion

Bruschetta (or Tartines) with Pan‑Roasted Tomatoes and Ricotta brings together the best of rustic, fresh ingredients: sweet, roasted tomatoes and creamy ricotta on crisp bread. It’s elegant yet simple, easily customizable, and ideal for sharing. Serve it for brunch, as an appetizer, or as a light meal — and enjoy the burst of Italian‑inspired flavors in every bite.

Bruschetta (or Tartines) with Pan‑Roasted Tomatoes and Ricotta

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A rustic, elegant appetizer featuring pan-roasted tomatoes spooned over lemony ricotta on crispy toasted bread. A perfect blend of savory, creamy, and fresh flavors.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6–8 tartines
• Category: Appetizer
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 cups ripe tomatoes (Roma, plum, or cherry), halved or sliced
• 2 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1 small shallot or 1/4 red onion, finely chopped
• 1 tsp fresh thyme or oregano (or 1/2 tsp dried)
• Salt and freshly ground black pepper, to taste
• Pinch of sugar (optional)
• 1 cup fresh ricotta cheese
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp chopped fresh herbs (basil or chives, optional)
• 6–8 slices rustic bread (baguette, sourdough, or ciabatta)
• 2 tbsp olive oil (for brushing)
• 1 garlic clove, cut (optional, for rubbing on toast)

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Instructions

1. Preheat oven to 400 °F (200 °C). In a baking dish or oven-safe skillet, toss tomatoes with olive oil, garlic, shallot/onion, herbs, salt, pepper, and optional sugar. Spread in a single layer and roast for 20–30 minutes, until tomatoes are caramelized and bubbling. Let cool slightly.
2. In a bowl, mix ricotta with lemon zest, lemon juice, olive oil, salt, and pepper until creamy. Stir in chopped herbs if using.
3. Toast the bread by brushing slices with olive oil and toasting under a broiler or in a toaster oven until golden. Optionally rub each toast with a cut garlic clove.
4. Spread ricotta mixture generously over each toast. Spoon pan-roasted tomatoes and their juices on top.
5. Garnish with fresh herbs, a drizzle of olive oil, and a sprinkle of flaky salt or black pepper. Serve immediately.

Notes

• Roast tomatoes and mix ricotta in advance for easy assembly.
• Toast bread just before serving to prevent sogginess.
• Use cherry, Roma, or plum tomatoes — or a mix — for variety in flavor and texture.
• Add balsamic glaze, pine nuts, or chili flakes for extra flair.
• Great as a light meal, brunch, or starter.

Nutrition

• Serving Size: 1 tartine
• Calories: 180
• Sugar: 2g
• Sodium: 220mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 15mg