Whipped ricotta and garlic bruschetta

Name: Whipped ricotta and garlic bruschetta
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 2 x 250g punnets cherry tomatoes; 2 small garlic bulbs, tops trimmed; 5 fresh thyme sprigs; 160ml (2/3 cup) olive oil, plus 2 tbsp extra; 40.00 ml Italian Balsamic Vinegar of Modena; 300g fresh ricotta; 6 x 2cm-thick slices White Sourdough Vienna; Fresh basil leaves, to serve

www.taste.com.au

Your recipes

Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 60 minutes

Servings: 6

Author : Michelle Southan - Taste Test Kitchen

bruschetta tomato basil

Ingredients

Remove All · Remove Spices · Remove Staples

2 x 250 grams punnets cherry tomatoes2 small garlic bulbs, tops trimmed5 fresh thyme sprigs160 milliliters (2/3 cup) olive oil, plus 2 tbsp extra40.00 ml Italian Balsamic Vinegar of Modena300 grams fresh ricotta6 x 2cm-thick slices White Sourdough ViennaFresh basil leaves, to serve

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 180C/160C fan forced. Place the tomatoes, garlic and thyme in a roasting dish. Drizzle over 125ml (1/2 cup) of the oil. Season with salt flakes and freshly ground black pepper.. Drizzle with the balsamic vinegar. Roast for 50 minutes or until the garlic is soft and the tomatoes have shrivelled slightly.

Step 2

Meanwhile, place the ricotta in a food processor and blend until smooth. With the motor running, add the remaining oil in a thin steady stream until smooth and well combined.

Step 3

Heat the extra oil in a frying pan over medium-high heat. Add the bread slices and cook for 1-2 minutes each side or until golden.

Step 4

Squeeze the garlic out of the bulbs and spread onto the toasted bread. Top with the whipped ricotta and tomatoes. Drizzle with any pan juices. Sprinkle with basil, to serve. Watch our step-by-step video below to see how to make our Whipped ricotta and garlic bruschetta recipe.