This Italian Cherry Tomato Confit Bruschetta with Ricotta & Basil Pesto is just as simple as delicious, and makes the perfect party food 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 basil pesto all come together for the best bruschetta you can possibly eat.
**This post is sponsored by a2 Milk™. All opinions are my own**
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 couldn’t be easier, requiring only few simple everyday ingredients such as:
- cherry tomatoes
- extra-virgin olive oil
- garlic
- balsamic vinegar
- thyme
- Italian rustic bread
- ricotta cheese
- optional basil pesto
Homemade Ricotta is Much Better Than Store-bought
I can’t even begin to express my love for ricotta cheese.
This light Italian dairy product 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 simple ingredients: fresh milk, lemon and salt.
I try to make my own ricotta as much as possible, as I can choose the right ingredients for me.
I love using a2 Milk™ to make mine. If you’re not familiar with this award-winning brand, a2 Milk makes naturally free from the A1 milk protein milk, and tastes absolutely delicious.
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 (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, assembling your bruschetta is a breeze.
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 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!
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*!
Cherry Tomato Confit Bruschetta with Ricotta and Basil Pesto
Ingredients
- 300 gr high-quality cherry tomatoes
- 2 garlic cloves grated
- 4-5 sprigs fresh thyme
- 1 tsp demerara sugar
- Extra-virgin olive oil
- 1/2 tsp high-quality balsamic vinegar
- sea salt and freshly-cracked black pepper
- 1 large italian rustic ciabatta bread sliced
- 240 gr ricotta cheese
- 150 gr basil pesto
Instructions
- 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.
Notes