Garlic ricotta and tomato bruschetta recipe
Created by The Tesco Recipes team
Take your party food to the next level with these elegant bruschetta bites. Roasted garlic is stirred through ricotta with lemon, then piled onto toasted crostini with roasted tomatoes. Finish with a drizzle of balsamic glaze and serve up at your next Christmas party.
See method- Makes 30
- Takes 1 hr
- 72 calories / serving
Ingredients
- 1 garlic bulb
- 2 tbsp olive oil, plus 1 tsp
- 2 x 300g packs baby plum tomatoes
- 3 part-baked baguettes, baked to pack instructions
- 250g tub ricotta
- 1 lemon, zested
- balsamic glaze, to serve
- 5g fresh basil leaves, sliced
- pinch of sea salt
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Shop ingredientsEach serving contains
- Energy
- 300kJ 72.0kcal
- Fat
- 2g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 2g
of the Reference intake
Carbohydrate 10.7gProtein 2.3gFibre 1.0g
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- Preheat the oven to gas 4, 180°C, fan 160°C. Slice off the top of the garlic bulb and peel away the papery outer layers, keeping the bulb intact. Put the bulb on a square of foil, drizzle with 1 tsp oil then wrap up and put on the baking tray. Add the tomatoes to the tray, drizzle with the remaining oil and stir to coat, then roast for 20 mins. Shake the tray, then roast for a further 20 mins or until the tomatoes are softened but still holding their shape and the garlic cloves are very soft; leave to cool slightly.
- Meanwhile, slice the cooked baguette into even slices, discarding the ends. Toast under the grill on both sides until golden.
- Squeeze the garlic cloves out of their skins and mash well in a bowl. Drain the ricotta, then add to the garlic with the lemon zest; mix then season well.
- Spread the ricotta over the toasted bread slices, then top with the tomatoes. Drizzle over a little balsamic glaze, then garnish with basil, a twist of black pepper and a pinch of sea salt to serve.
- Tip: Take your bruschetta to the next level by drizzling over a little pesto to finish.
- See more Christmas party food recipes
