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    Home » Recipes » Italian Recipes

    Tomato Confit Bruschetta with Ricotta & Basil Pesto

    Updated: Jun 9, 2020 · Published: May 26, 2020 by Andrea

    Jump to Recipe
    hand holding tomato confit bruschetta with ricotta and pesto, image for pinterest

    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.

    hand holding cherry tomato confit bruschetta with ricotta and basil pesto

    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.

    confit tomato bruschettas with ricotta and basil pesto on a wood board next to bowl of basil pesto, and bowl with ricotta cheese

    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
    • garlic
    • balsamic vinegar
    • thyme
    • 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

    collage of two images: cherry tomato confit in baking dish, before and after baking

    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.

    confit tomato bruschetta with ricotta and basil pesto over a wood board

    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!

    Recipe

    confit tomato bruschetta with ricotta and basil pesto over a wood board
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    5 from 1 vote

    Tomato Confit Bruschetta with Ricotta and Basil Pesto

    Prevent your screen from going dark
    This Tomato Confit Bruschetta with Ricotta & Basil Pesto is loaded with Italian flavors and super simple to prepare, and makes the perfect party food!
    Prep Time10 minutes mins
    Cook Time1 hour hr 30 minutes mins
    Total Time1 hour hr 40 minutes mins
    Course: Starter
    Cuisine: Italian
    Serving: 10
    Calories: 214kcal
    Author: Andrea Soranidis

    Ingredients

    • 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

    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 1-½ 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.

    Notes

    Store remaining cherry tomato confit with their cooking oil and pan juices in an airtight container in the fridge up to 2 weeks, or freeze up to 2 months.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 214kcal | Carbohydrates: 18g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 311mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 1mg

    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.

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    Reader Interactions

    Comments

    1. Anne Lawton says

      July 09, 2018 at 1:57 pm

      This bruschetta is beautiful! Going to keep this bookmarked for future get-togethers!

      Reply
    2. Sara Lehman says

      July 09, 2018 at 11:42 am

      This looks like a perfect offering for a summer party! I can't resist ricotta but somehow have never made my own before.

      Reply
    3. Lorie says

      July 09, 2018 at 4:49 am

      Guess who just grabbed a bunch of cherry tomatoes at the grocery today? Yep, this girl! I’m ready for this tastiness!

      Reply
      • Andrea says

        July 10, 2018 at 12:14 pm

        Yay! Well done on grubbing cherry tomatoes, now go and enjoy these tasty bruschettas! Let me know how you liked of course 🙂

        Reply
    4. Anne Murphy says

      July 09, 2018 at 3:08 am

      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!

      Reply
    5. Julie says

      July 09, 2018 at 3:02 am

      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?!

      Reply
      • Andrea says

        July 10, 2018 at 12:16 pm

        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 🙂

        Reply
    6. Stacey says

      July 09, 2018 at 1:25 am

      I would love this right now! Gorgeous!

      Reply
    7. Ahead of Thyme says

      July 08, 2018 at 6:10 pm

      I am obsessed with bruschetta! This looks sooo good! Looks like I know what to make for dinner tonight!

      Reply
    8. lauren says

      July 08, 2018 at 12:24 pm

      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.

      Reply
    9. Sanna says

      July 07, 2018 at 5:18 pm

      I am starting to love ricotta cheese. This is another yummy way to enjoy it. Looks very yummy!

      Reply
    10. Leslie says

      July 07, 2018 at 3:27 pm

      I love love love homemade ricotta! You’re totally right, store bought is just no comparison to homemade.

      Reply
    11. Kitty says

      July 07, 2018 at 3:02 am

      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.

      Reply
    12. Jenni says

      July 06, 2018 at 1:39 am

      Homemade ricotta is sooo good! Definitely worth the time! This appetizer looks super tasty - perfect for a hot summer evening!

      Reply
    13. Natalie says

      July 04, 2018 at 3:12 am

      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.

      Reply
      • Andrea says

        July 04, 2018 at 3:17 pm

        You should definitely give it a try, tomato confit are AMAZING! 🙂

        Reply
    14. Amanda Mason says

      July 03, 2018 at 11:49 pm

      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!!

      Reply
      • Andrea says

        July 04, 2018 at 3:18 pm

        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!

        Reply
    15. Jyothi(Jo) says

      July 03, 2018 at 3:27 am

      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

      Reply
      • Andrea says

        July 04, 2018 at 3:20 pm

        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 😉

        Reply
    16. Gloria says

      July 02, 2018 at 8:56 pm

      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.

      Reply
      • Andrea says

        July 02, 2018 at 9:16 pm

        I'm pretty much the same especially on summer evenings 🙂

        Reply
      • Andrea says

        July 04, 2018 at 3:20 pm

        I'm gonna join you!

        Reply
    5 from 1 vote (1 rating without comment)

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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


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