Bruschetta with Whipped Ricotta and Tomato





1 loaf of crusty Italian Bread

Olive Oil

1 ½ cups of cherry tomatoes



Cook tomatoes in olive oil until they burst in the pan.  About 5 minutes.  Toast the bread. Top with whipped ricotta, tomatoes, basil and a drizzle of olive oil.


Whipped Ricotta:



16 0z Ricotta cheese-original.  Polly-O is the best!  Not skim!

Salt & Pepper to taste

Olive oil for drizzling

4 roasted garlic cloves

3 TBSP fresh basil-plus more for garnish



Combine the Ricotta, basil, garlic, salt and pepper in a food processor for 1 ½ to 2 min.  Transfer to a bowl and drizzle with olive oil. 

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