My wife loves tomatoes on her toast in the morning for breakfast. So, I started making this EASY Ricotta Bruschetta toast for breakfast as an alternative to her usual tomato avocado toast! It's delicious and light but still packs some protein. Great as an appetizer or breakfast!
If you want something without tomatoes, check out Mascarpone Toast with Lox!
Bruschetta is an Italian appetizer typically served on Italian bread or baguettes. It is an herbed combination of tomatoes and onions. This recipe combines bruschetta with ricotta toast.
You may also love our marinated eggplant and onion for toast! Another great summer recipe is our Italian pasta salad.
Jump to:
Why this recipe works for us
We always eat the same old breakfast. Sometimes on the weekends, we like to try to switch it up. I LOVE ricotta toast but this added Italian classic was perfect.
I like having this for a snack in the middle of the day or for brunch alongside our Sausage and Cheese Quiche. It can be as easy or as extra as you want it to be, depending on how you toast the bread.
During the summer, we love having breakfast out on the porch and there is nothing like some fresh tomatoes over toast while enjoying a beautiful morning.
Ingredient Notes and Substitutions
- Ricotta. Ricotta cheese has really gone downhill. If you ever had homemade, then you know what I mean. If you're using Polly-o or Galbani, my suggestion is to whip it first so it doesn't have that cream cheese texture. You could also add some parmesan. I prefer the Trader Joe's brand of ricotta over everything commercially available that I currently know of. This is my genuine recommendation and not an advertisement. Try their ricotta and tell me it's not divine.
- Olive Oil. High-quality extra virgin olive oil is ideal for stuff like this. It is a major flavor in the bruschetta and you can taste the difference.
- Tomato. Beefsteak or Roma varieties are my favorites for bruschetta. If you frequent a farmer's market and don't grow your own tomatoes, just look around to see what tomatoes look really fresh. You can't go wrong with fresh. When I use a beefsteak tomato, I like to drain them of the liquid after I chop them, using a cheesecloth.
- Bread. It's so important to use high-quality bread with a recipe like Ricotta Bruschetta. I always pick a fresh loaf of Italian or French bread. Sourdough loaves would work well too.
*Please see the recipe card below for more information on ingredients.
Recipe Variations
- Add arugula under your ricotta for more veggies and flavor!
- Substitute cottage cheese for ricotta if you're looking for more protein.
- Top with prosciutto for another flavor addition.
- Roast the tomatoes with pancetta for a hot dinner-type appetizer.
How to make Ricotta Bruschetta
Step 1: Chop the tomatoes and then drain them of their liquid, using a strainer or a cheesecloth.
Step 2: Combine the tomato, onion, garlic, basil, olive oil, and kosher salt, and stir well.
Step 3: Once combined let marinate for at least 15 minutes while you toast the bread.
Step 4: You can simply toast the bread and that's the easier option. A more delicious option is to add 1 tablespoon of butter to a pan on medium heat and toast each side of the bread in the butter until golden brown. When you flip the toast, add the other tablespoon of butter to the pan.
Step 5: While the bread is hot, scrape the bread with a fresh clove of garlic. Top it with your bruschetta and serve!
Step 6: Allow the bread to cool slightly, then add the ricotta cheese with a pinch of salt and pepper.
Step 7: Top with the bruschetta and serve!
You can drizzle ricotta bruschetta with some Pistachio Pesto for another addition of flavor! Serve with one of our other easy appetizers like Antipasto Caprese Skewers.
Leftover Bruschetta
I love to take the leftover bruschetta and serve it on Italian Chicken Cutlets or Cast Iron Chicken Breast. It's a great way to add some extra flavor to another dish!
Pro tip
- Let the toast slightly cool before putting the ricotta on so it doesn't immediately melt off.
- Draining the liquid from the tomatoes will make for a less mushy bruschetta.
- Chop the onion thin but don't mince it. You want clear cuts but not chopping into complete mush.
Recipe FAQs
Typically it is a base of tomatoes, garlic, basil, olive oil, salt, and pepper. People will also add onion and balsamic vinegar.
Bruschetta means "to roast over coals" in Italian. Bruschetta is classically served on garlic bread made by toasting bread and then rubbing it with garlic.
Instead of toasting the bread in the oven, fry it with a little bit of butter. It will stay stiffer and more crunchy. Still, it should be served immediately.
More Italian Sides
PLEASE leave a comment below! It is so helpful for us to hear what you guys think of the recipes and it only takes a couple of seconds. You can also follow us at @vindelgiudice on Instagram for more video content.
📖 Recipe
EASY Ricotta Bruschetta
Equipment
- 1 pan
- 1 mixing bowl
Ingredients
- 1 baguette or loaf of Italian bread sliced
- 1 beefsteak tomato, chopped
- ½ white onion, chopped
- 2 cloves 1 clove of garlic minced and 1 whole
- 10-15 basil leaves, julienned julienned means thin slices
- 2 tablespoon olive oil
- ½ teaspoon salt
- 1 cup ricotta cheese
- 2 tbsp butter
Instructions
- Chop the tomato and drain all of the liquid using a cheese cloth or strainer. Chop the garlic thin.
- Combine tomato, onion, garlic, basil, olive oil, and salt. Stir well.
- You can simply toast the bread. A more delicious option is to add 1 tablespoon of butter to a pan on medium heat and toast each side of the bread in the butter until golden brown. When you flip the toast, add the other tablespoon of butter.
- Scrape the bread with an extra clove of garlic. Allow the bread to cool slightly, then add the ricotta cheese with a pinch of salt and pepper. Top it with your bruschetta and serve!
Notes
- Let the toast slightly cool before putting the ricotta on so it doesn't immediately melt off.
- Draining the liquid from the tomatoes will make for a less mushy bruschetta.
- Chop the onion thin but don't mince it. You want clear cuts but not chopping into complete mush.
Maureen Cosentino
Will try you recipe soon. Just to share, One year I had extra Ricotta filling (made 2 trays of Lasagna. I baked it in an oven until it dry some. Tomorrow at a small family gathering at one of my son's house, . I made pesto, my slow baked tomatoes and baked some ricottta filling. Daughter made bread. This will be our appetizer. Later will will get pizza and for some, Italian beef.. My son lives just outside SW Chicago; get good pizza and beef sandwiches.
Vinny
A delicious appetizer or breakfast we make when we want a little extra protein and fat with our dish!