Fresh Cherry Tomato and Feta Bruschetta Recipe Easy Homemade Whipped Ricotta Toast
A simple and delicious bruschetta featuring whipped ricotta, fresh cherry tomatoes, and tangy feta on toasted bread. Perfect for quick snacks or entertaining.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
Scale
- 1 cup whole milk ricotta cheese, drained if watery
- 1 tablespoon extra virgin olive oil (for ricotta)
- 1 teaspoon fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 cups fresh cherry tomatoes, halved
- ½ cup crumbled feta cheese
- About 10 fresh basil leaves, thinly sliced or torn
- 1 small clove garlic, minced
- 2 tablespoons extra virgin olive oil (for tomato topping)
- 1 teaspoon red wine vinegar or balsamic vinegar (optional)
- Salt and freshly ground black pepper, to taste (for tomato topping)
- 1 loaf baguette or rustic Italian bread, sliced about ½-inch thick
- Extra virgin olive oil (for brushing the bread)
Instructions
- Drain and whip the ricotta: Place ricotta cheese in a bowl. Using an electric mixer on medium speed, whip with olive oil, lemon juice, salt, and pepper until light, airy, and creamy (about 3-5 minutes). Taste and adjust seasoning.
- Prepare the tomato topping: Halve cherry tomatoes and place in a medium bowl. Add minced garlic, crumbled feta, torn basil leaves, olive oil, and vinegar if using. Season with salt and pepper. Toss gently and let sit for 5-10 minutes.
- Toast the bread: Preheat oven to 400°F (200°C) or heat a grill pan over medium-high heat. Brush both sides of bread slices lightly with olive oil. Arrange on baking sheet or grill pan. Toast 3-4 minutes per side until golden and crispy, watching closely to prevent burning.
- Assemble the bruschetta: Spread a generous layer of whipped ricotta on each toasted bread slice. Spoon the cherry tomato and feta mixture on top, letting some juices drip over the sides. Garnish with a small basil leaf if desired.
- Serve immediately to keep bread crisp. If preparing ahead, keep whipped ricotta and tomato topping separate until ready to serve.
Notes
Start with room temperature ricotta for best whipping results. Use ripe but firm cherry tomatoes to avoid mushy topping. Toast bread well and brush with olive oil to prevent dryness. Spread ricotta before tomato topping to act as a moisture barrier. Serve immediately for best texture. Leftovers should be stored separately to avoid soggy bread.
Nutrition
- Serving Size: 2 pieces
- Calories: 200
- Sugar: 3
- Sodium: 300
- Fat: 13.5
- Saturated Fat: 5
- Carbohydrates: 13.5
- Fiber: 2.5
- Protein: 8
Keywords: bruschetta, cherry tomato, feta, ricotta, appetizer, easy recipe, homemade, whipped ricotta, fresh basil, toasted bread