Tomato and ricotta bruschetta recipe
Created by The Tesco Recipes team
If you're lunching alfresco, you can't beat a tasty bruschetta and this recipe is extra-special with slow-roasted cherry tomatoes and a zesty, herby ricotta spread. Serve as an appetizer, starter or side if you're hosting, or save the cooled, roasted tomatoes for midweek lunches and snacks.
See method- Serves 6 as a starter or light meal
- Takes 3 hrs plus cooling
- 456 calories / serving
Ingredients
- 500g mixed colour cherry tomatoes
- 2½ garlic cloves, 2 finely chopped, ½ grated
- 2 fresh thyme sprigs, leaves picked
- 150ml extra-virgin olive oil
- 250g pack ricotta, drained well
- 1 lemon, zested
- 2 tbsp chopped fresh basil, plus extra leaves to serve
- 400g loaf Tesco Finest Kalamata & Halkidiki olive batard, sliced and toasted
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Shop ingredientsEach serving contains
- Energy
- 1895kJ 456.0kcal
- Fat
- 31g
- Saturates
- 6g
- Salt
- 0.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 32.5gProtein 9.6gFibre 4.3g
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Method
- Preheat the oven to gas ¼, 110°C, fan 90°C. Put the tomatoes in a baking dish just big enough to fit them snugly in a single layer. Add the chopped garlic, thyme and oil. Bake for 2 hrs 30 mins–3 hrs, gently stirring the tomatoes halfway through, until starting to fall apart. Leave to cool completely.
- Whip the ricotta in a bowl with a whisk until light and fluffy, then stir in half the lemon zest, the grated garlic and the basil and season well. Spread the toast with the herby ricotta, followed by a spoonful of the tomatoes and some fresh basil leaves and the remaining lemon zest to serve.
- See more Bruschetta recipes
Tip
Keep the tomatoes submerged in oil in a sterilised* container in the fridge for up to a week.
*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
