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Roasted Brushetta with Ricotta

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I love brushetta for a number of reasons:

– The combination of the garlic and tomatoes is just to die for.

– Who doesn’t love fresh basil?

– A long crispy French baguette isn’t something we buy everyday, so when we do, it’s a treat!

– Garlicky breath once you are done.

– Just kidding about the garlicky breath.

What’s different about this brushetta from others that I have made in the past is, the cherry tomatoes are roasted in the oven for 30 minutes. Then, I mixed roasted garlicky tomatoes, basil and parmesan cheese together to create my brushetta. I also added ricotta cheese to the baguette rounds before topping them with brushetta. Again, somethingI don’t normally do. It was damn good. That’s all I have to say.

Roasted Brushetta with Ricotta


  • 1 pint sized container grape tomatoes
  • 2 Tbsp olive oil, divided
  • 3 small cloves garlic, minced
  • 1 Tbsp julienned basil (about 7 to 10 small leaves)
  • 1/4 cup grated parmesan cheese
  • 1/3 cup ricotta cheese
  • 1 French baguette


  1. On small cookie sheet, place tomatoes with 1 Tbsp olive oil drizzled on top and 3 minced garlic cloves.
  2. Roast tomatoes until you hear them pop – about 30 minutes on 400F.
  3. Remove tomatoes from oven and carefully cut in half, preserving the juice.
  4. Place tomatoes with juice, remaining 1 Tbsp olive oil, basil and parmesan cheese in bowl, combining well.
  5. Cut baguette into small rounds and spread ricotta cheese on top of each round.
  6. Spoon roasted brushetta on top.
  7. ENJOY!


About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

5 responses »

  1. i LOVE brushetta too!! Looks so yummy 🙂

  2. Just found your website, so I’m snooping around 🙂 This looks delicious!

  3. Pingback: 10 NYE Appetizer Ideas « be filled up

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