This sun-dried tomato bruschetta recipe is an easy appetizer for any occasion. The combination of fresh tomatoes and sun-dried tomatoes takes this simple bruschetta to the next level!
Bruschetta is one of my favorite appetizers and this variation uses creamy ricotta and sun-dried tomatoes to amplify the flavor. The toasted baguette makes a delicious base—it’s a simple appetizer that’s sure to be a crowd-pleaser!
How to Make Bruschetta
Slice a crusty baguette and brush or drizzle with olive oil. Toast in the oven until crispy.
Once the bread is lightly browned, it’s ready for toppings!
Add a spoonful of ricotta cheese on each slice of bread.
Top each slice with a mix of sun-dried and fresh tomatoes!
- Traditional bruschetta is a simple combination of crusty bread, olive oil, garlic, and tomatoes. If you want to make this recipe vegan, you can skip the ricotta cheese.
- If you don’t have any fresh tomatoes, you can use all sun-dried tomatoes.
- I like to use a french baguette or a crusty loaf of ciabatta bread, but any hearty, crusty loaf will work!
This 5 ingredient recipe is easy to whip up for any occasion! The combination of fresh tomatoes and sun-dried tomatoes takes this simple bruschetta to the next level!
- 12 (1/4-inch thick) slices baguette (about ½ a large baguette)
- 1 tablespoon olive oil
- 1/4 cup oil-packed sun-dried tomatoes
- 1/2 cup cherry tomatoes, chopped
- 1/4 cup ricotta cheese
- 1 tablespoon chopped parsley or basil
- Salt to taste
- Preheat the oven to 300 degrees.
- Brush the baguette slices with olive oil.
- Bake for 3-4 minutes until lightly toasted.
- While the bread is baking, chop the sun-dried tomatoes into small pieces.
- Toss with the cherry tomatoes until combined.
- Spread ricotta cheese on each baguette and top with tomato mixture.
- Sprinkle with parsley or basil, if desired. Add salt to taste.
Keywords: Sun Dried Tomato Bruschetta
Looking for other bruschetta or crostini recipes? Here are a few of my favorites!
What’s your favorite way to use summer tomatoes?