Tomato Ricotta Bruschetta

The end of summer marks harvest season and an abundance of tomatoes from the garden. Because they are so delicious, we want to use them ALL! This simple bruschetta recipe brings together the freshness of the tomato, the lightness of the ricotta, and a hint of green from the red sorrel. It’s sure to please your palate alongside a chilled glass of your beverage of choice. We paired it with a Vermentino, an Italian white wine with acidity, high minerality and a touch of residual sugar. Click here to see more of our wine recommendations!

What is Bruschetta?

Bruschetta is more than just a quick starter—it’s a delicious way to highlight fresh, seasonal ingredients. Originally a peasant dish from central Italy, bruschetta began simply as grilled bread rubbed with raw garlic, drizzled with olive oil, and topped with whatever was available—often tomatoes in the summer. Our Tomato Ricotta Bruschetta builds on that tradition with creamy ricotta and tangy red sorrel, letting sun-ripened tomatoes truly shine. It’s simple to prepare yet elevated, perfect for late-summer evenings on the porch.

Serve this bruschetta alongside a crisp Vermentino to bring out its flavors even more, or experiment with other light whites. Curious about the origins of bruschetta and its enduring appeal? Check out this detailed article from Delallo: “Spotlight Series: All About Bruschetta”.

Tomato Ricotta Bruschetta

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• Author: Justin Matase

Print Recipe

Description

This simple end-of-summer bruschetta pairs garden-fresh tomatoes with creamy ricotta and vibrant red sorrel for a light, flavorful bite.

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Ingredients

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• 1 cup of ricotta cheese
• 3 tbsp of olive oil
• 2 tsp salt
• 1 tsp pepper
• 6 bulky springs of thyme (leaves removed and finely chopped)
• 1 Package of Red Sorrel
• 1 pt of heirloom cherry tomatoes (any fresh petite tomato will work)
• 1 french baguette
• 1/2 cup of olive oil
• 1 tsp of dried Italian herb mix (Herb De Provence will work too)

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Instructions

1. Slice baguette into crostini sized slices and set on baking sheet. Mix oil with 1 tsp of salt, 1 tsp of dried herbs and stir together. Using a pastry brush, dress your bread slices  with oil on both sides and place in the oven at 300 degrees for 10 minutes. (oven times may vary)
2. Add ricotta to a mixing bowl and add salt, pepper, thyme (save a pinch to sprinkle on top) and olive oil. Stir until combined and set aside.
3. Slice tomatoes into thin slices and sprinkle with salt and pepper.
4. After your crostini has reached desired crispiness and has cooled. Assemble your bruschetta by spreading your ricotta cheese mixture on the crostini, layering the tomatoes and dressing the plate with a pinch of herbs and red sorrel.

Recipe by Justin Matase

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