Bruschetta with different types of tomatoes is the best way to make this flavorful appetizer. Heirloom, Cherry, Grape, and Roma tomatoes blend well with the fragrant basil and fresh ricotta. Use your favorite balsamic vinegar and olive oil to bind the flavors together. Buon appetito!
Summer Appetizer with Basil, Tomatoes and Ricotta
A fresh, Italian Bruschetta recipe perfect for a late summer appetizer.
- 4 cups of Roma, Heirloom, Grape, and Cherry Tomatoes
- 1/3 cup chopped Fresh Basil
- 1 cup of Fresh ricotta
- 1/4 Olive Oil
- 2 tablespoons of Balsamic Vinegar
- 1/2 Fennel bulb julienned
- 1 clove of Garlic
- 1/2 stick of Butter
- Salt and Pepper to taste
1. Cut tomatoes into quarters and strain the seeds. Keep the juice.
2. In a medium bowl, toss together tomatoes and juice, basil, and fennel. Drain the tomato juice. Add the olive oil and balsamic vinegar into the mixture. Stir until evenly coated. Set aside in the refrigerator.
3. Heat oven to 350 degrees
4. Cut the bread across the width about 1/3 inch in thickness. Melt the butter until liquid. Grate half a garlic or more if desired into the butter oil. Brush the butter on top of the bread slices and toast in the oven until golden brown. (I use the the broiler for 10 seconds to get a crispy and golden top. Remove and cool to lukewarm. Remove tomato mixture from the refrigerator.
5. Place 1 1/2 tablespoon of ricotta on each slice and spread evenly. Carefully spoon the tomato mixture on each slice, use caution not to overfill.
6. Salt and pepper the bruschetta and sprinkle with fresh basil if desired.