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.
12slicesbaguette¼-inch thick, about ½ a large baguette
1tablespoonolive oil
¼cupoil-packed sun-dried tomatoesfinely chopped
½cupcherry tomatoeschopped
¼cupricotta cheese
1tablespoonchopped fresh parsley or basil
Saltto 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.