This Tomato Confit Bruschetta with Ricotta & Basil Pesto is loaded with Italian flavors, super simple to prepare, and makes the perfect party food!
My Italian heart explodes with joy at the sight of this 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 basil pesto all come together for the best bruschetta ever.
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 it 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 couldn't be easier, requiring only a few simple everyday ingredients such as:
- cherry tomatoes
- extra-virgin olive oil
- balsamic vinegar
- Italian rustic bread
- ricotta cheese
- optional basil pesto
Homemade Ricotta is Better Than Store-bought
I can't even begin to express my love for ricotta cheese.
This fresh Italian cheese is incredibly versatile and can 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 simple ingredients: fresh milk, lemon, and salt.
Super Easy Cherry Tomato Confit
Moving over to the cherry tomato confit, it's pretty simple to make.
Just mix a handful of cherry tomatoes with high-quality extra-virgin olive oil, crushed garlic, thyme sprigs, a glug of balsamic vinegar and a little sugar.
Then slow roast for about 1 hour. They will slowly caramelize to perfection, with pretty much zero efforts from your part.
I recommend making 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, assembling your bruschetta is a breeze.
Grill some rustic Italian ciabatta bread, spread the ricotta, and top with some tomato confit and optional basil pesto.
I always have a jar or two of homemade basil pesto sitting in the fridge, but if you don't fancy making it, 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 quick aperitivo snack, you can't go wrong with this Tomato Confit Bruschetta with Ricotta & Basil Pesto!
Tomato Confit Bruschetta with Ricotta and Basil Pesto
- 300 g organic cherry tomatoes
- 2 garlic cloves, grated
- 4-5 sprigs fresh thyme
- 1 teaspoon demerara sugar
- 3 tablespoon extra-virgin olive oil
- ½ teaspoon high-quality balsamic vinegar
- sea salt and freshly-cracked black pepper
- 300 g italian rustic ciabatta bread, sliced
- 240 g ricotta cheese
- 150 g 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 1-½ 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.