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Roasted Cherry Tomato Bruschetta with Basil and Ricotta

Simple ingredients make this dish extraordinary!

Cook time:

10 mins

Prep time:

15 mins

Enhance this dish by roasting or grilling more veggies, or top it off with an egg (soft boiled, over-easy, or poached).



  1. Preheat a grill, BBQ or oven to 425 F.
  2. In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.
  3. Toss the cherry tomatoes with 1/4 cup fresh UP EVOO, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.
  4. Slice the bread into 1" thick slices, drizzle the slices with 1/4 cup UP EVOO, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.

    Sundried tomato and basil pesto:

  5. In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb Olive Oil and process to a paste consistency.

    For assembly:

  6. Spread 1 Tbsp of pesto followed by 1 Tbsp of ricotta over each bread slice. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer. Add a basil leaf between each tomato (if you're feeling fancy), otherwise just sprinkle the bruschetta with torn basil leaves.

    Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of UP EVOO or infused olive oil of your choice. Serve immediately!