This Italian Cherry Tomato Confit Bruschetta with Ricotta & Basil Pesto is just as simple as delicious, and makes the perfect snack or starter to feed a crowd!
My Italian heart explodes with joy at the sight of this incredibly tasty Cherry Tomato Confit Bruschetta with Ricotta & Basil Pesto, which happens to have all the colours of the Italian flag!
Crunchy bread, soft & sweet homemade ricotta, tart & juicy slowly roasted tomatoes, and aromatic basil pesto all come together for the best bruschetta you can possibly eat.
Summertime is just the right season to enjoy this Cherry Tomato Confit Bruschetta with Ricotta & Basil Pesto. I’m sure you’re with me, when I say that spending long hours in the kitchen when is all hot and sunny out there is not an option, so things like this bruschetta are just the perfect bite for a light lunch or an easy appetizer to share at dinner parties.
The recipe for this Cherry Tomato Confit Bruschetta with Ricotta & Basil Pesto couldn’t be easier, requiring only few simple everyday ingredients such as tomatoes, olive oil, garlic, balsamic vinegar, thyme, Italian rustic bread, ricotta cheese, and optional basil pesto for the most adventurous.
Homemade Ricotta is Much Better Than Store-bought
I can’t even begin to express my love for ricotta cheese. This super light Italian fresh cheese is incredibly versatile and be used for both savoury & sweet recipes. I use it for anything from “fake bechamel sauce” for lasagna, to delicious and light cheesecakes.
The best part about ricotta is that you can easily make it at home, with everyday kitchen utensils and two simple ingredients: fresh milk & lemon.
I love making my own as I can choose the right ingredients for me. Being dairy-intolerant, I use easy-to-digest a2 Milk™ to make mine. If you’re not familiar with this great award-winning brand, a2 Milk makes naturally free from the A1 milk protein milk, which may cause health issues to people who are dairy intolerant.
I’ve been using a2 Milk for years and my symptoms have significantly reduced, so I can honestly recommend it!
Super Easy Cherry Tomato Confit
Moving over to the cherry tomato confit, making it is pretty simple. Just mix a handful of cherry tomatoes (if you can find different varieties even better) with high-quality extra-virgin olive oil, crushed garlic, thyme sprigs, a glug of balsamic vinegar and a little brown sugar, then slow roast for an hour or two.
They will slowly caramelize to perfection, with pretty much zero efforts from your part.
I recommend you make a BIG batch of tomato confit, as its use goes way beyond this amazing bruschetta. It’s delicious tossed with pasta (and even tastier with a spoonful of ricotta on top), and just as great as a side to grilled meat and fish, or as a homemade pizza topping.
Once you’ve got the main ingredients ready, all you need to do is grill some crusty rustic Italian ciabatta bread, spread over the ricotta and top with a spoonful of tomato confit and extra basil pesto if you have it at hand.
I always have a jar or two of homemade basil pesto sitting in the fridge, but if you don’t have any or just don’t fancy making it, you can easily substitute with some chopped fresh basil, just to give an aromatic note to your bruschetta.
Honestly, if you’re looking for a light lunch or a super easy made-to-impress appetizer, you can’t go wrong with this Tomato Confit Bruschetta with Ricotta & Basil Pesto!
- 300gr (10oz) high-quality cherry tomatoes
- 2 garlic cloves, grated
- 4-5 sprigs fresh thyme
- 1 tsp demerara sugar
- Extra-virgin olive oil
- ½ tsp high-quality balsamic vinegar
- sea salt ( I used Maldon sea salt flakes) & black pepper
- 1 large italian rustic ciabatta bread, sliced
- 240gr (1 cup) ricotta cheese (I used homemad a2 Milk ricotta)
- 150gr (5oz) basil pesto
- Arrange the cherry tomatoes and grated garlic on a baking dish and tuck thyme sprigs around. Drizzle generously with olive oil, sprinkle with sugar and season with salt & pepper to taste. Add the balsamic vinegar and toss gently to coat.
- Bake at 130C/260F until tomatoes are wrinkly but not all have burst, abut 1-1/2 to 2 hours.
- Once ready, remove the tomatoes from the oven and cool at room temperature.
- In the meantime, grill the sliced bread until crispy, then spoon over a little ricotta cheese on each slice, top with cherry tomato confit, drizzle a bit of basil pesto on top and serve.
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!
**This post is sponsored by a2 Milk™. I truly recommend this brand and I’m really proud to collaborate with their team. Thank you for supporting the brands that support The Petite Cook!**
