Ricotta and Roasted Tomato Bruschetta with Pancetta Recipe

Name: Ricotta and Roasted Tomato Bruschetta with Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces multicolored cherry tomatoes; 2 garlic cloves, thickly sliced; 5 tablespoons extra-virgin olive oil, plus more for drizzling; Kosher salt; Pepper; 4 thin slices of pancetta; 32 sage leaves; 1 pound fresh ricotta cheese; 8 slices of country bread, cut 1/4-inch thick and toasted; Flaky sea salt, for serving

Servings: persons

10 ounces multicolored cherry tomatoes
2 garlic cloves, thickly sliced
5 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt
Pepper
4 thin slices of pancetta
32 sage leaves
1 pound fresh ricotta cheese
8 slices of country bread, cut 1/4-inch thick and toasted
Flaky sea salt, for serving

1
Preheat the oven to 325.
2
In a bowl, toss the tomatoes with the garlic and 1 tablespoon of the olive oil; season with kosher salt and pepper.
3
Transfer the tomatoes to one side of a parchment-lined baking sheet and lay the pancetta slices out on the other side.
4
Bake for 25 minutes, until the pancetta is crisp.
5
Transfer the pancetta to paper towels to drain, then crumble.
6
Roast the tomatoes for about 10 more minutes, until bursting and lightly caramelized.
7
Transfer the tomatoes and any rendered fat from the pancetta to a bowl.
8
Meanwhile, in a small skillet, heat the remaining 1/4 cup of olive oil over moderately high heat.
9
Add the sage and fry until bright green and crisp, 30 to 45 seconds.
10
Drain the sage on paper towels; reserve the oil for another use.
11
Spread the ricotta on the toasts and top with the tomatoes and crumbled pancetta.
12
Drizzle with olive oil, sprinkle with sea salt and pepper and top the toasts with the sage leaves.
13
Serve immediately.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 ounces multicolored cherry tomatoes, 2 garlic cloves, thickly sliced, 5 tablespoons extra-virgin olive oil, plus more for drizzling, Kosher salt, and more.

Yes, Ricotta and Roasted Tomato Bruschetta with Pancetta 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.

Ricotta and Roasted Tomato Bruschetta with Pancetta

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