Whipped Ricotta Bruschetta

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!

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 136kcal

Author: Cathy Trochelman

Ingredients

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

Instructions

Preheat oven to 350° F.
Slice bread into half inch pieces and arrange in a single layer on a baking sheet. Toast at 350° 8-10 minutes.
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.
In a separate small bowl, combine chopped tomatoes, basil, olive oil, vinegar and 1/4 teaspoon salt.
Divide ricotta evenly among toasted bread slices. Top generously with bruschetta mixture.
Return assembled bruschetta to the oven for 5-8 minutes to warm through.

Notes

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

Nutrition