Sun-Dried Tomato Bruschetta
Crisp baguette rounds are layered with creamy whole-milk ricotta and a bright mixture of cherry tomatoes and oil-packed sun-dried tomatoes. Fresh herbs and a touch of salt complete this simple, flavorful bruschetta.
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Ingredients
For the Toasts
- 1 tablespoon olive oil
- 12 baguette rounds sliced approximately 1/4 inch thick
For the Tomato Topping
- 1/2 cup cherry tomatoes chopped
- 1 tablespoon fresh parsley finely chopped
- 1/4 cup oil-packed sun-dried tomatoes drained
- Salt as needed
For Assembly
- 1/4 cup whole-milk ricotta cheese preferably for a creamier texture
Instructions
- Preheat the oven to 300°F (150°C).
- Place the 12 baguette slices in a single layer on a baking sheet. Lightly coat the surface of each piece with the 1 tablespoon of olive oil.
- Transfer the baking sheet to the oven and toast the bread for 3–4 minutes, until the slices are lightly crisp and golden.
- Remove the toasted baguette slices from the oven and allow them to cool slightly before assembling.
- While the baguette is toasting, cut the 1/4 cup of drained sun-dried tomatoes into small pieces.
- Place the chopped sun-dried tomatoes in a small bowl with the 1/2 cup of chopped cherry tomatoes.
- Stir the two types of tomatoes together until they are evenly distributed.
- Spread a generous portion of the 1/4 cup ricotta cheese over each slightly cooled baguette toast.
- Spoon the prepared tomato mixture evenly over the ricotta-topped slices.
- Finish each bruschetta with the 1 tablespoon of chopped fresh parsley or basil and season with salt according to taste.
Notes
Monitor the baguette closely while it is in the oven so the slices become crisp and lightly golden without becoming excessively dry.
For additional flavor, a small amount of the reserved oil from the sun-dried tomatoes may be drizzled over the finished bruschetta.