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.
Anne Lawton says
This bruschetta is beautiful! Going to keep this bookmarked for future get-togethers!
Sara Lehman says
This looks like a perfect offering for a summer party! I can't resist ricotta but somehow have never made my own before.
Guess who just grabbed a bunch of cherry tomatoes at the grocery today? Yep, this girl! I’m ready for this tastiness!
Yay! Well done on grubbing cherry tomatoes, now go and enjoy these tasty bruschettas! Let me know how you liked of course 🙂
Anne Murphy says
Those are so beautiful! I love the whole cherry tomatoes - sometimes the best way to treat good food is to get out of its way!
These are gorgeous! But... is the tomato vine edible? I've never actually included it in anything I've made before because I assumed it was too tough/stalky to eat. Am I throwing away something delicious?!
Aha, that's a good question! Chef Ramsay would slap me in the face for serving something that is not supposed to be eaten. So, to answer to your question, nope the vine is not edible, however I find it best to leave the tomatoes on the vine, so that all the tomatoes don't slip away whilst you eat the bruschetta 🙂
I would love this right now! Gorgeous!
Ahead of Thyme says
I am obsessed with bruschetta! This looks sooo good! Looks like I know what to make for dinner tonight!
This recipe is RIGHT up my alley! I love the flavorful of roasted tomatoes. It sounds wonderful with the combination of creamy ricotta and fresh herbs.
I am starting to love ricotta cheese. This is another yummy way to enjoy it. Looks very yummy!
I love love love homemade ricotta! You’re totally right, store bought is just no comparison to homemade.
I've never tried making homemade ricotta before, but you've convinced me. As soon as my tomatoes start coming in I'm going to have kick back on my porch and nosh on these. They look delicious.
Homemade ricotta is sooo good! Definitely worth the time! This appetizer looks super tasty - perfect for a hot summer evening!
I often slice my tomatoes into pieces to make bruschetta so that I can shorten my cooking time. Next time I'm gonna try with cherry tomatoes, their color looks amazing after being baked.
You should definitely give it a try, tomato confit are AMAZING! 🙂
Amanda Mason says
Such an amazingly helpful post...I love it!! I have never thought to make my own ricotta cheese! These little snacks are perfect for the summer season! Love the details in this post...extremely helpful!!
Thank you so much Amanda, glad you loved this post! I hope you give homemade ricotta try, it's so easy and the taste is great!
I loooove bruschetta so much so that I have a post similar to this coming up on my blog tomorrow. Except that my version is fresh tomato bruschetta and I love yours tomato confit bruschetta
Fresh tomato bruschetta sounds just as delightful as my version! I love bruschetta so much, I have the feeling I'm gonna eat just bruschetta all summer long 😉
This is my kind of recipe. Just give me a side salad and a glass of wine and call it dinner. Simple yet so delicious.
I'm pretty much the same especially on summer evenings 🙂
I'm gonna join you!