Bruschetta is a classic appetizer, and this whipped ricotta version is destined to become your new favorite! Rich, creamy ricotta cheese whipped with fresh herbs and topped with a mixture of fresh tomatoes and basil… this bruschetta is fresh, flavorful, and so satisfying!
I still remember the first time I ever made bruschetta. It was back in college, when I was trying my hand at new things, and to be honest I had no idea what I was doing! What I did know was that I could get day-old Jimmy John’s bread for less than a dollar… and the rest was history.
Since then, I’ve mad it countless times, and I love trying different variations. But if I do say so myself… this Whipped Ricotta Bruschetta is hands down the BEST I’ve ever made.
There’s something about the combination of creamy whipped ricotta with fresh, tangy tomatoes. And the addition of fresh herbs takes the flavor to the next level!
If you’re looking for a delicious new summer appetizer that takes advantage of fresh, ripe tomatoes… look no further! This one’s a keeper!
- 1 loaf Italian bread
- 16 ounces ricotta cheese
- 2 Tablespoons fresh minced herbs (I used basil, rosemary, and thyme)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 pint grape tomatoes, chopped
- 2 Tablespoons fresh minced basil
- 2 Tablespoons olive oil
- 1/2 Tablespoon white wine vinegar
- 1/4 teaspoon salt
Preheat the oven – set your oven to 350° F.
Toast the bread – slice bread into half inch pieces and arrange in a single layer on a baking sheet. Toast at 350° 8-10 minutes.
Make the whipped ricotta – in a medium mixing bowl, combine ricotta, fresh minced herbs, 1 teaspoon garlic powder, and 1/2 teaspoon salt. Using a hand mixer, whip mixture until smooth and creamy.
Make the bruschetta – in a separate small bowl, combine chopped tomatoes, basil, olive oil, vinegar and 1/4 teaspoon salt.
Assemble – divide ricotta evenly among toasted bread slices. Top generously with bruschetta mixture.
Bake – return assembled bruschetta to the oven for 5-8 minutes.
🥒 Recipe variations
- Make this recipe without the whipped ricotta
- Substitute whipped feta or cream cheese for the ricotta
- Use any combination of fresh herbs
- Add 1/4 cup chopped red onion to the bruschetta mixture
- Skip the final baking step if you prefer fresh bruschetta
- Add 1-2 cloves fresh minced garlic
- Use the bruschetta mixture as a dip for crackers or chips
♨️ Storing & reheating
Leftover bruschetta can be stored, covered, in the refrigerator for 2-3 days. To reheat, place on an oven-save pan and heat at 350° for 10 minutes.
🥖 Related recipes
- Mushroom Bacon Swiss Crostini
- 3-Ingredient Crostini
- Balsamic Cherry Crostini
- Butternut Squash Crostini
- Sun Dried Tomato Asiago Bruschetta
- Prosciutto Blackberry Bites
Serving Size: 1
Amount Per Serving: Calories: 136Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 285mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 6g