Tomato Bruschetta

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Deliciously healthy Tomato Bruschetta is a Mediterranean recipe that is naturally vegetarian and nutrient packed. It’s an easy, quick, and healthy recipe that is flavorful and makes you feel good after eating it.

My crispy and crunchy appetizer recipe is done in 15 minutes and calls for a French baguette, extra virgin olive oil, cherry tomatoes, fresh basil, salt, pepper, crushed red pepper flakes, and ricotta cheese. If you like tomatoes and bruschetta, then you’ll love this recipe! If you are a fan of baguette appetizers, then you’ll love my Cranberry Brie Crostini recipe!

To make Tomato Bruschetta, you’ll spread high quality extra virgin olive oil on top of the baguette slices. Then, you’ll bake the baguette slices in the oven. When they’re done baking, evenly spread the ricotta cheese on top of the baguette slices. Then, you’ll spread the mixture of chopped cherry tomatoes, fresh basil, salt, freshly cracked pepper, and crushed red pepper flakes on top.

Ingredients in Tomato Bruschetta

French baguette. Cut a baguette into ½-inch slices. Day old baguettes are crunchy and work wonderfully.

Extra virgin olive oil. For the best flavor, opt for high quality extra virgin olive oil.

Ricotta cheese. Spread ricotta onto the baked baguette slices. You can use whole milk or part skim ricotta for this recipe.

Cherry tomatoes. Cherry or grape tomatoes work best in this recipe.

Basil. Fresh basil is fragrant and nutrition packed.

Salt. A pinch of salt brings out the flavors of the rest of the ingredients.

Pepper. Opt for freshly cracked black pepper for the best taste.

Crushed red pepper. Just a pinch of crushed red pepper flakes helps season the bruschetta.

How to Make the Best Tomato Bruschetta

STEP 1: Preheat your oven to 350 degrees F/190 degrees C. Spray a baking sheet with non-stick cooking spray.

STEP 2: Place the baguette slices on the prepared baking sheet.

STEP 3: Brush the top side of each baguette slice with the extra virgin olive oil. Bake for 10 minutes, just until golden.

STEP 4: In the meantime, while the bread is baking, mix the tomatoes, basil, salt, pepper, and crushed red pepper flakes in a bowl.

STEP 5: When the bread is done baking, turn off the oven. Evenly spread the ricotta over each baguette slice. Top with the tomato mixture and serve.

More appetizer recipes you’ll love!

Cranberry Brie Crostini

Spinach Artichoke Dip

My Mom’s Corn Dip

Jalapeño Popper Dip

Air Fryer French Fries

Chicken Queso Dip

Final Thoughts

Finally, if you make this Tomato Bruschetta, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.

If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!

Tomato Bruschetta

Elise McCollister

Deliciously healthy Tomato Bruschetta is a Mediterranean recipe that is naturally vegetarian and nutrient packed. It’s an easy and quick appetizer that is flavorful, perfect for game day or parties, and makes you feel good after eating it.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizers, Snacks

Cuisine American, Italian

Servings 34

Calories 106 kcal

Equipment

• Baking sheet
• Pastry brush
• Medium bowl

Ingredients

  

1x2x3x4x

• 1 large French baguette cut into 1/2-inch slices
• 2 tbsp extra virgin olive oil
• 1/2 c ricotta cheese
• 8 oz. cherry tomatoes quartered
• 1/2 c fresh basil chopped
• salt
• black pepper freshly cracked
• pinch crushed red pepper flakes

Instructions

 

• Preheat your oven to 350° F.
• Place the baguette slices on a baking sheet.
• Brush the top side of each baguette slice with the extra virgin olive oil. Bake for 10 minutes.
• In the meantime, while the bread is baking, mix the tomatoes, basil, salt, pepper, and crushed red pepper flakes in a bowl.
• When the bread is done baking, turn off the oven. Evenly spread the ricotta over each baguette slice. Top with the tomato mixture and serve.

Notes

Don’t keep leftovers. If you have any leftovers, you will likely want to toss as the bread will be soggy. I recommend consuming the bruschetta as soon as possible.

Nutrition (per serving)

Calories: 106kcalCarbohydrates: 19.1gProtein: 4.1gFat: 1.6gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 210mgPotassium: 102mgFiber: 1.1gSugar: 1.4gVitamin A: 67IUVitamin C: 2mgCalcium: 21mgIron: 1mg

Did you try this recipe?Mention @elisemccollister or tag #elisemccollister!