Published Nov 15th
Prep 20m Cook 5m Additional - Ready In 25m
Servings 14 servings Calories 182

This tomato bruschetta with ricotta salata is a perfect appetizer for dinner parties and a definite crowd pleaser.

Recipe Ingredients

  • 1 loaf Italian bread, cut into 1/2-inch diagonal slices
  • 6 cloves garlic, halved
  • 6 medium tomatoes, seeded and cut into 1/2-inch pieces
  • 1 (4 ounce) package ricotta salata, cut into 1/2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon chopped fresh basil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place bread slices on a baking sheet.
  2. 2 Bake in the preheated oven until toasted, about 5 minutes. Rub 1 side of the bread with the cut garlic.
  3. 3 Toss tomatoes, ricotta salata, olive oil, vinegar, onion, basil, salt, and pepper together in a bowl. Divide evenly over bread.

Nutrition Facts

  • Calories 182
  • Carbohydrate 27.2 g
  • Cholesterol 7.2 mg
  • Fat 5.4 g
  • Fiber 2 g
  • Protein 5.9 g
  • Saturated Fat 1.9 g
  • Sodium 415.4 mg
  • Sugar 2.5 g

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  1. Mmmmm! I made this as an appetizer for my son's birthday gathering for family. I hadn't used ricotta before in my bruschetta and this was a home run! I will be making this again for sure.
  2. Absolutely delicious. Thank you for the recipe.