Description
Once the warm weather season rolls around, I’m always on the search for an EPIC summer sharable: impressive but easy to throw together on a whim, festive but made with ingredients I usually keep on hand, & absolutely crave-worthy but unfussy to prepare. This Whipped Ricotta Bruschetta ticks all those boxes, & then some! It’s my house bruschetta for a reason – you’re going to be obsessed.
There are 2 things this recipe above & beyond any ol’ average tomato bruschetta:
- Tomatoes. This is my go-to bruschetta, inspired by a similar version served at a summer resort were I used to work. It has the best balance of savory-sweet & a little bit of capers add the best brine-y pop of flavor. For best results, be sure to use the nicest plum or Campari tomatoes you can find. I’m obsessed with Sunset Grown Campari Tomatoes, which are greenhouse grown & vine ripened so they always taste like a peak summer tomato.
- Whipped ricotta. Using a food processor to whip air into soft, mild ricotta cheese creates the most incredible creamy, dreamy texture. It’s so simple, but adds a ton of wow-factor. For best results, use either full-fat or part-skim ricotta – your choice!
Swoop the ricotta on a plate, top it with the tomatoes, & serve alongside grilled bread, this whipped ricotta bruschetta is one you’ll come back to time & time again!
Ingredients
Scale
- 16 ounces plum tomatoes or Campari tomatoes, cored & diced
- 1 small shallot, finely chopped (about 2 tablespoons chopped)
- large handful fresh basil (roughly 12-16 leaves), finely sliced
- 2 tablespoons capers, roughly chopped
- 4 tablespoons extra virgin olive oil, divided
- 1 tablespoon aged balsamic vinegar
- 1 cup whole milk ricotta cheese (part-skim works too, avoid fat-free)
- kosher salt & ground black pepper, to season
- for serving, as desired: grilled bread or crostini, balsamic glaze or reduced balsamic, thinly sliced basil, etc.
Instructions
- Prep the tomato bruschetta: Add the tomatoes, shallot, capers, basil, 2 tablespoons of the olive oil, & aged balsamic vinegar to a bowl. Season with 1/2 teaspoon kosher salt & ground black pepper or crushed red pepper flakes as desired. Gently stir to combine. Taste & adjust seasoning as desired. Set aside to marinate about 30 minutes or transfer to an airtight container & store in the refrigerator for up to 2 days.
- Whip the ricotta cheese: Add the ricotta cheese to a food processor with the remaining 2 tablespoons extra virgin olive oil. Season with a good pinch of kosher salt. Let the processor run until the ricotta is whipped with a light & creamy texture – this takes a full 2-3 minutes so be patient & stop to scrape down the sides of the food processor as needed. Taste & adjust seasoning as desired. Set aside for serving or transfer to an airtight container & store in the refrigerator for up to 2 days.
- Serve: Spread the whipped ricotta over a large plate or serving platter. Spoon the tomato bruschetta over top. Garnish with a drizzle of balsamic glaze/reduced balsamic & thinly sliced basil & serve immediately with grilled bread, crostini, or crackers as desired. Enjoy!
Notes
- Grilled bread: I love serving this tomato bruschetta & whipped ricotta cheese with grilled sourdough or Italian bread. (Fun fact! ⇢The Italian term ‘bruschetta’ actually refers to the toasted or grilled bread, not the tomato relish it’s often served with!) Slice the bread into good 1/2-inch pieces, brush liberally with olive oil, then grill over medium-high heat for 2 minutes per side. While the bread is still hot, rub it against the cut side of a sliced garlic clove for extra flavor. For more guidance, check out our full blog post covering everything you need to know about How to Grill Bread.
- Make-Ahead & Storage: The tomato bruschetta & whipped ricotta cheese can both be prepared up to 2 days in advance. Store in separate airtight containers in the refrigerator. The tomato bruschetta with whipped ricotta is best enjoyed fresh once assembled (the liquid of the bruschetta bleeds into the ricotta as it sits for a longer period of time), though you can certainly store leftovers in an airtight container in the refrigerator for up to 2 days.