Ingredients
Equipment
Method
Roast the tomatoes
- Preheat the oven to 425°F and set a sheet pan inside so it heats up quickly.
- Toss the cherry tomatoes with 2 tablespoons olive oil, minced garlic, salt, and pepper on the sheet pan.
- Roast for 15-20 minutes at 425°F, until blistered and bursting, with tomato juices bubbling around the edges.
Toast the baguette and assemble
- Brush the baguette slices with the remaining olive oil.
- Toast the brushed baguette until golden, about 2-4 minutes depending on thickness.
- Spread each toasted slice generously with whole milk ricotta.
- Spoon the roasted tomatoes and their juices over the ricotta so each bite stays jammy.
- Garnish with torn fresh basil before serving.
Notes
For the crispest bruschetta, brush the baguette with oil before toasting and serve immediately while the tomatoes are still warm (ricotta stays cool and creamy against the hot topping). Refrigerate leftovers in a sealed container up to 3 days; rewarm tomato topping only (microwave or stovetop) and toast bread briefly. Freezing is not recommended because the tomatoes and ricotta texture can loosen. If you want a dairy-light swap, use part-skim ricotta or a plant-based ricotta-style spread with a similar creamy texture.