Whipped Ricotta Bruschetta with Summer Tomatoes

Whipped Ricotta Bruschetta with Summer Tomatoes

Enjoy the perfect summer appetizer with this vibrant Whipped Ricotta Bruschetta, topped with juicy cherry tomatoes, fresh herbs, and a drizzle of olive oil. This quick and easy recipe brings bold Mediterranean flavors to your table in just 15 minutes. Ideal for brunch, picnics, or entertaining.

  • Prep Time10 min
  • Cook Time10 min
  • Total Time20 min
  • Serving Size6 people
  • Course
    • Appetizer

Tools

  • Medium mixing bowl
  • Food processor 

Ingredients

  • Campari tomatoes, diced 12 oz
  • Fresh garlic, finely chopped 2 cloves
  • Fresh basil 12 leaves
  • Mario capers, chopped 2 tbsp
  • Mario olive oil 1/4
  • Balsamic Vinegar 1 tbsp
  • Whole Milk Ricotta Cheese 1 cup
  • Kosher Salt & Ground Black Pepper
  • Bread, Toasted  

Preparing Bruschetta

1

Prepare the tomato bruschetta by combining the tomatoes, shallot, capers, basil, 2 tablespoons of olive oil, and aged balsamic vinegar in a bowl. Season with 1/2 teaspoon of kosher salt and black pepper or crushed red pepper flakes to taste. Gently mix everything together.

Taste and adjust the seasoning if needed.

Let it marinate for approximately 30 minutes.

Whip Ricotta

2

Place the ricotta cheese and the remaining 2 tablespoons of extra virgin olive oil into a food processor. Add a generous pinch of kosher salt. Process until the ricotta becomes light and creamy, which should take about 2-3 minutes. Taste and adjust the seasoning if necessary. Either set aside for immediate serving or transfer to an airtight container and refrigerate for up to 2 days.

Serve & Enjoy

3

Spread the whipped ricotta evenly across a large plate or serving platter. Spoon the tomato bruschetta on top. Drizzle with balsamic glaze or reduced balsamic, and garnish with thin slices of basil. Serve immediately alongside toasted Italian bread.