All-Star Tomato Bruschetta Recipe

Italian recipes are known for taking the best of fresh, seasonal produce and ingredients and doing very little to them to create a meal where the flavors can really shine through. Bruschetta, originally a humble dish born in Italy, was conceived by Italians who were trying to make the most of some stale bread. Today, it has transformed into a cherished antipasto that can be found served around the globe. 

This modern twist on a classic bruschetta, created by recipe developer Taylor Murray, features creamy, whipped ricotta and vibrant, fresh tomatoes to evoke a rustic charm while adding a dash of contemporary indulgence. This recipe captures some of the essential tenets of Italian cuisine — its respect for fresh produce, an uncomplicated approach, and the capacity to transform minimal ingredients into a symphony of flavors. With each bite, you're not just enjoying a beautifully balanced burst of flavors, you're also partaking in a centuries-old recipe that celebrates simplicity and the bounty of nature.

Tomato bruschetta can be as simple and cheap as you want to make it. It can also be dialed all the way up if you take the time to source the best ingredients. For this recipe, source some quality heirloom cherry tomatoes, ideally fresh from the farmers market. Pick up some fresh sprigs of basil and a few cloves of garlic as well. You'll need a few slices of crusty sourdough bread, as well as some fresh ricotta and a bit of quality olive oil.

Get out your food processor and add the ricotta to the bowl. Add a pinch of salt and pepper, then run the machine until the ricotta is light and fluffy. Set aside.

Grab a skillet and heat over medium heat. Add 2 tablespoons of the olive oil. Using the side of your knife or a heavy jar, crush two garlic cloves in their skins, and add them to the olive oil. Once they start to sizzle a bit, add one slice of the bread and cook until golden brown and toasted. Flip and make sure it crisps on the other side. Repeat with the other slice of bread, using more olive oil if needed.

Cut all the tomatoes in half or quarters and add to a mixing bowl. Peel and finely grate the remaining garlic clove over the tomatoes and toss with the remaining 2 tablespoons of olive oil and a good pinch of salt and pepper. Set aside.

Transfer the whipped ricotta to a pastry bag. Snip the tip off and pipe the cheese evenly over each toast. Top with the tomato mixture.

Once the pieces of toast are topped with cheese and tomatoes, the final step is to add some torn basil. If you feel like it needs it, feel free to drizzle with a bit of balsamic vinegar. This dish would work as an aperitif with chilled white wine or a refreshing spritz, or it could be a light lunch or dinner on a warm day.