TABELIA

AUTHENTIC RECIPE

Bruschetta con Ricotta e PomodoriniBruschetta with Ricotta and Cherry Tomatoes

Bruschetta with Ricotta and Cherry Tomatoes
Difficulty★☆☆☆☆ Prep5 min Cook5 min servings2

A contemporary bruschetta of grilled bread topped with ricotta and cherry tomatoes, finished with honey and basil. Smooth ricotta contrasts pleasantly with sweet-tart tomatoes.

Recipe developed and reviewed by the Tabelia Editorial TeamUpdated
100/ 100

AUTHENTICITY SCORE

Authenticity Score

This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.

Ingredients (2 servings)

  • Rustic country breadCut into slices 2 cm thick.4 slices
  • Fresh ricotta150 g
  • Cherry tomatoesHalved.200 g
  • GarlicFor rubbing the bread.1 clove
  • Honey10 ml
  • Fresh basil6 leaves
  • Extra virgin olive oil30 ml
  • Salta little

Method

110 min

Dress the tomatoes with salt and oil

  • 1 Halve the cherry tomatoes, toss in a bowl with a pinch of salt and 1 tsp olive oil, and leave for 10 minutes.
25 min

Toast both sides of the bread

  • 1 Toast both sides of the bread on a grill pan or in a toaster until golden.
  • 2 Continue when the surface is dry and lightly browned.
31 min

Rub the bread with garlic

  • 1 Rub the surface of the toasted bread with the cut side of a garlic clove.

Ready when

Stop once the surface is lightly scented.

42 min

Spread with ricotta

  • 1 Spread the bread generously with ricotta.
52 min

Add the toppings and finish

  • 1 Top with the cherry tomatoes, drizzle with honey and scatter with basil torn by hand.
  • 2 Drizzle olive oil over the whole bruschetta and serve immediately.
A view of Roma, Trastevere
Roma, TrastevereItaly Photo: wiccahwang · CC BY 2.0 (resized; display cropped)

About this dish

Bruschetta is said to originate in ancient Rome, where farmers drizzled newly pressed olive oil over toasted bread to test its quality. Its name is traced to the ancient Latin bruscare, meaning to roast over coals; the custom of topping rustic charcoal-grilled bread with local ingredients remains unchanged.

The ricotta e pomodorini variation adds dairy richness to classic tomato-and-basil bruschetta. Cherry tomatoes lightly cooked in the oven are placed on bread thinly spread with ricotta, bringing out sweetness and acidity.

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