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Herbed Ricotta-Bruschetta Toast
Leftover Tomatoes? Here's the Perfect Recipe:
Do you have tomatoes past their prime? Often, we buy grape tomatoes as a fresh, flavorful salad topping. Then, we end up with leftovers and were not quite sure what to do with them. That's where this Herbed Ricotta-Bruschetta Toast comes in. It works perfectly as a weekend brunch dish, served alongside a mimosa. You can also pair it with a fresh green salad for a more filling meal.
Why it Works:
Toasting the bread in a pan ensures that the toast is crispy, lightly oiled, and full of flavor. The tomatoes become soft and sweeter as they simmer in the pan. The herbed ricotta is the perfect creamy element for this dish. It all comes together in less than ten minutes.
A Pint of Grape Tomatoes
2 Slices Sourdough Toast
1 tablespoon Olive Oil, divided
1/2 Cup Ricotta Cheese
2 tsp Garlic Powder
Pinch of Salt and Pepper
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
Fresh Parsley or Basil (For Garnish)
Optional: Balsamic Glaze
About the author: Meghan Lavin is a food blogger, recipe curator, and graduate student at Boston College. Check out Meghan Lavin's Blog and Instagram to see more food-related content.
- Sear the cherry tomatoes in an oiled pan over medium-high heat. Once they begin to brown, crush them with the back of a fork or a potato masher.
- Reduce heat to low and cover. Let the tomatoes simmer for 3-4 minutes longer.
- Meanwhile, grill two slices of sourdough bread in a lightly oiled pan, flip, and grill on the other side. Once the bread is crunchy and brown, it's ready to serve.
- Mix the ricotta cheese with garlic powder, salt and pepper, dried basil, and dried oregano.
- Plate your crispy sourdough bread and spread the ricotta mixture generously on top.
- Top off with the homemade tomato mixture. Optional: drizzle with balsamic glaze and top with fresh herbs, like parsley or basil. Serves 2.