Fresh Tomato and Ricotta Bruschetta is a delicious summer appetizer. It is simple, easy to put together, and a true celebration of Italian flavors!
If you’re a follower of Go Eat and Repeat, you probably have noticed in the last few weeks that I have posted a plethora of Mediterranean inspired dishes. Sure, there was the amazing Baked “Fried Chicken” and Trainwreck Cake in between, but the majority of my recipes as of late have featured flavors of the Med.
I meant what I said in my very first post, I am inspired by Mediterranean tastes and flavors. The simplicity. The fresh ingredients. The pasta. I love it all. Especially in the summer.
And how could I not love Italy? Not only does my boyfriend live there, but this coming year I will be spending 6 months there with him! It is home to some of the most beautiful places on earth and has turned food into a way of life. How could I not post a zillion Mediterranean inspired recipes?
That is why, ladies and gentleman, I bring another Mediterranean inspiration to you today- Fresh Tomato and Ricotta Bruschetta.
To be real with you, this is one of my favorite things that I’ve made for Go Eat and Repeat, ever. Of course everything has been delicious along the way, but this plays to my craving for fresh, summer food all too perfectly.
The crunchy toast topped with the creamy garlic infused ricotta balances the sweet and juicy tomatoes exceptionally. Then, the hint of red pepper flakes give the bruschetta just the slightest kick. The result is an appetizer that could easily transition into a light meal any day of the week.
It is a true celebration of Italian flavors and the perfect way for me to enjoy fresh tomatoes and basil!
- 2 medium tomatoes, diced in medium sized pieces
- 1 1/2 tbs extra virgin olive oil
- 1/4-1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup part skim ricotta cheese
- 3 tbs fresh basil, julienned
- 1/2 tsp garlic salt
- 1/4 tsp red pepper flakes
- 8-10 slices crusty bread
- Combine tomatoes, olive oil, salt and pepper in a bowl. Toss to combine and set aside.
- In a separate bowl, combine ricotta, basil, garlic salt and red pepper flakes.
- Toast 8-10 slices of bread, then top each slice with a layer of ricotta cheese and then tomatoes. Serve at room temperature.
- As the tomato mixture sits, the salt will begin to draw liquid out of the tomatoes. To prevent from having soggy toast, drain excess liquid with a spoon before scooping tomatoes onto toast.
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