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Sun-Dried Tomato Bruschetta

Karina Kari
This Sun-Dried Tomato Bruschetta combines creamy ricotta, fresh cherry tomatoes, and tangy sun-dried tomatoes over crisp baguette slices.
It’s a quick, 10-minute appetizer that’s rich in flavor, full of plant-based goodness, and perfect for entertaining or everyday snacking.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Italian
Servings 12 pieces

Equipment

  • 1 Baking sheet
  • 1 pastry brush
  • 1 mixing bowl
  • 1 cutting board
  • 1 sharp knife
  • 1 Spoon for spreading

Ingredients
  

  • 12 slices baguette ¼-inch thick, about ½ a large baguette
  • 1 tablespoon olive oil
  • ¼ cup oil-packed sun-dried tomatoes finely chopped
  • ½ cup cherry tomatoes chopped
  • ¼ cup ricotta cheese
  • 1 tablespoon chopped fresh parsley or basil
  • Salt to taste

Instructions
 

  • Prepare the Oven and Baking Sheet: Begin by preheating your oven to 300°F (150°C).
    This moderate temperature ensures the baguette slices crisp evenly without burning.
    Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
    Arrange the baguette slices in a single layer, ensuring a little space between each slice so air circulates evenly for uniform toasting.
  • Brush the Baguette with Olive Oil: Pour the olive oil into a small bowl and use a pastry brush to coat each slice lightly and evenly on one side.
    This layer of oil not only adds flavor but also creates a golden, crisp texture during toasting.
    If a brush is unavailable, drizzle the oil and spread it gently with a spoon or your fingers.
  • Toast the Baguette Slices: Place the prepared baking sheet in the oven and toast the slices for 3–4 minutes, watching closely to avoid over-browning.
    The goal is a light golden crispness rather than deep brown.
    Once toasted, remove from the oven and allow the slices to cool slightly while you prepare the topping.
  • Chop the Sun-Dried Tomatoes: While the bread is toasting, drain the oil-packed sun-dried tomatoes by blotting them lightly with a paper towel to remove excess oil.
    Finely chop them into even, small pieces to ensure each bite has a balanced flavor blend.
    Smaller pieces mix more seamlessly with the fresh tomato mixture.
  • Prepare the Fresh Tomato Mixture: Wash and pat dry the cherry tomatoes to remove any moisture.
    Cut them into small chunks or quarters depending on their size, and transfer them to a mixing bowl.
    Add the chopped sun-dried tomatoes, then gently toss them together to combine.
    This mixture should have a vibrant, fresh, and slightly chewy texture.
  • Add Seasoning for Balance: Sprinkle a pinch of salt over the tomato mixture to enhance the natural flavors.
    For an optional flavor boost, you can add freshly cracked black pepper or a few drops of balsamic vinegar.
    Mix gently to ensure the seasoning is evenly distributed, balancing the tangy and sweet notes of the tomatoes.
  • Spread the Ricotta on the Toasted Bread: Use a spoon or butter knife to spread a generous layer of ricotta cheese over each toasted slice.
    The ricotta creates a creamy, mild base that contrasts perfectly with the tangy tomato mixture.
    Keep the layer even but not overly thick to maintain balance in flavor and texture.
  • Top with the Tomato Mixture: Spoon a small amount of the tomato mixture over each ricotta-covered slice.
    Press lightly with the back of the spoon to ensure the topping adheres well.
    Strive to include both cherry and sun-dried tomatoes in every bite for full flavor.
  • Garnish with Fresh Herbs: Finish the bruschetta with a sprinkle of freshly chopped parsley or basil.
    Fresh herbs add color, aroma, and an extra layer of flavor.
    Choose parsley for a crisp, clean finish or basil for a sweet, aromatic touch—or combine both for depth.
  • Serve and Enjoy: Arrange the bruschetta on a serving platter and enjoy immediately while the bread is still warm and crisp.
    This appetizer works beautifully for gatherings, casual snacks, or as part of a larger Italian meal.
    Each bite should deliver a harmonious balance of crisp bread, creamy cheese, and vibrant tomato flavor.

Notes

  • Use a fresh baguette for the best results—day-old bread can work but may need a slightly shorter toasting time to prevent it from becoming too hard.
  • Oil-packed sun-dried tomatoes provide more flavor and tenderness than dry-packed ones; drain and blot lightly before chopping to reduce excess oil.
  • Whole milk ricotta offers the creamiest texture and rich flavor, though low-fat versions can also be used for a lighter option.
  • Always toast the bread just before serving to preserve its crispness; otherwise, it can soften from the ricotta and tomato mixture.
  • Feel free to add a touch of balsamic glaze or drizzle of honey for an elegant finish and hint of sweetness that balances the tangy tomatoes.
  • For a dairy-free twist, substitute whipped vegan ricotta or cashew cream — both complement the tomatoes beautifully.
  • When doubling the recipe for gatherings, prepare the toppings in advance but assemble the bruschetta right before serving to maintain freshness.
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