Blistered Heirloom Tomato Bruschetta with Lemon Ricotta – a delicious recipe with Tomatoes, Olive Oil, Salt, Ricotta Cheese, Lemon Juice, Lemon Zest. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 400 degrees F and line a large baking sheet with foil or a silicone baking mat.
2
Place the halved cherry tomatoes on the prepared baking sheet and drizzle with olive oil.
3
Sprinkle the tomatoes with salt and pepper.
4
Bake them for 68 minutes or until they just begin to blister.
5
Remove them from the oven and let cool for a minute or two.
6
In a small bowl, whisk together the ricotta cheese, lemon juice, lemon zest and a dash of salt and pepper until thoroughly combined.
7
Set aside or refrigerate for later use.
8
Prepare bruschetta by dolloping a tablespoon or two of the ricotta cheese mixture on each slice of crostini.
9
Top with blistered tomatoes and micro greens.
10
Enjoy immediately or store in the fridge for a couple of hours until you are ready to serve.
11
Enjoy!
144
kcal
Calories
12
g
Fat
3
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pint Heirloom Cherry Tomatoes, Cut In Half, 1 Tablespoon Olive Oil, Salt And Black Pepper, 1 cup Ricotta Cheese, and more.
Yes, Blistered Heirloom Tomato Bruschetta with Lemon Ricotta falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
