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sundried tomato bruscheeta

Sun Dried Tomato Bruschetta

  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 12 pieces 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Italian


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


  1. Preheat the oven to 300 degrees.
  2. Brush the baguette slices with olive oil.
  3. Bake for 3-4 minutes until lightly toasted.
  4. While the bread is baking, chop the sun-dried tomatoes into small pieces.
  5. Toss with the cherry tomatoes until combined.
  6. Spread ricotta cheese on each baguette and top with tomato mixture.
  7. Sprinkle with parsley or basil, if desired. Add salt to taste.

Keywords: Sun Dried Tomato Bruschetta