Recipe Details

Tomato and Ricotta Salata Bruschetta

This bruschetta with tomatoes and ricotta salata is a perfect appetizer for dinner parties and a definite crowd pleaser.

Makes:14 servings

Ingredients

1 loaf Italian bread, cut into 1/2-inch diagonal slices
6 cloves garlic, halved
6 medium tomatoes, seeded and cut into 1/2-inch pieces
1 (4 ounce) package ricotta salata, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh basil
¼ teaspoon salt
¼ teaspoon ground black pepper

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Directions

Prep:20 mCook:5 mReady:25 m

Preheat the oven to 400 degrees F (200 degrees C). Place bread slices on a baking sheet.
Bake in the preheated oven until toasted, about 5 minutes. Rub 1 side of the bread with the cut garlic.
Toss tomatoes, ricotta salata, olive oil, vinegar, onion, basil, salt, and pepper together in a bowl. Divide evenly over bread.