Tomato and Ricotta Salata Bruschetta recipe

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Ingredients

1 loaf Italian bread, cut into 1/2-inch diagonal slices
6 cloves garlic, halved
6 medium tomatoes, seeded and cut into 1/2-inch pieces
1 (4 ounce) package ricotta salata, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh basil
¼ teaspoon salt
¼ teaspoon ground black pepper

Nutrition Info

182 calories
carbohydrate: 27.2 g
cholesterol: 7.2 mg
fat: 5.4 g
fiber: 2 g
protein: 5.9 g
saturatedFat: 1.9 g
servingSize: -
sodium: 415.4 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Place bread slices on a baking sheet.

  2. Bake in the preheated oven until toasted, about 5 minutes. Rub 1 side of the bread with the cut garlic.

  3. Toss tomatoes, ricotta salata, olive oil, vinegar, onion, basil, salt, and pepper together in a bowl. Divide evenly over bread.

Recipe Yield

14 servings

Recipe Note

This tomato bruschetta with ricotta salata is a perfect appetizer for dinner parties and a definite crowd pleaser.

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