Bruschetta with Garlic Ricotta


Roasted garlic has to be one of the easiest things to make, and OH MY does it add flavor to everything you mix with it! It lasts in the fridge for up to a few weeks, so whenever I have the chance, I will roast a bunch of garlic to have on hand. I was making appetizers for our weekly Bachelorette watch party (still #teamrojo) and was craving bruschetta. Well, I had the brilliant idea of making a cheesy bed for that colorful and juicy tomato mixture to sit on top of and OH MAN, was it delicious! I happened to have a lot of pita bread leftover from lunch at a Greek restaurant, so I used that… but, toast would be equally delicious!



1 bunch Fresh Basil

2 pints Grape Tomatoes

1 large clove Garlic, minced

2 tbsp Balsamic Glaze (store bought or homemade)

Salt and Pepper to taste

Cheese and Toast

1 1/2 cup Whole Milk Ricotta

1 bulb Garlic, Roasted

Crostini or Toasted Pita

1 tbsp Olive Oil

Salt and Pepper to taste

Additional Balsamic Glaze for garnish (optional)

To roast the garlic, preheat your oven to 400°. Cut the top of the garlic off, so you can see all of the raw cloves (should be only a half inch at the most). Drizzle with Olive Oil, and wrap tightly in foil. Roast for about 40-50 minutes, or until the bulb is very “squishy” and tender. Let cool.

In the meantime, take a bowl and quarter or chop the tomatoes. I like using grape or cherry tomatoes rather than Roma or beefsteak because they are less watery. To the tomatoes, add the minced garlic, and chopped basil. Last, add in the balsamic glaze, and then salt and pepper to taste. Let this mixture sit for about 30 minutes (while the garlic is roasting) so all of the flavors can marinate together.

Once the garlic is cool enough to handle, simple squeeze the bulb and all of the cloves will slither right out into a bowl. Add in the ricotta cheese, and mix until well combined. Add salt and pepper to taste.

Take your crostini or pita bread, and spread a generous portion of ricotta on top. Next, top with the bruschetta mixture. If you want, I drizzled a bit of additional balsamic glaze over the top of each piece, just for some additional décor and flavor. Enjoy!


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