Easy Bruschetta Appetizer
Bruschetta appetizer: Cold cheesy base topped with fried garlic oil, fresh basil and tomatoes and drizzled with balsamic glaze. The perfect simple appetizer for any get together.
Bruschetta is a classic Italian appetizer that consists of crusty garlic bread, fresh tomatoes and basil. However, there are a ton of variations of this recipe and each one is more delicious than the last.
In the summer time, I love an appetizer or snack made with fresh seasonal produce and if that dish can be served cold, even better. The idea for this cheesy bruschetta appetizer first came to me because of my grandma. She loves caprese salad and I wanted to come up with something similar she could easily serve for “wine time”.
So, the classic bruschetta recipe gets an update when combined with a cold whipped ricotta mixture-irresistible!
Let’s get into it!
How to make an easy bruschetta appetizer
Gather the ingredients
Tomatoes: Of course! You can’t make bruschetta without them. I prefer to use Campari or Roma (AKA plum) tomatoes. There are fewer seeds and water inside making them perfect for a raw appetizer. You can also use cherry tomatoes if you have those on hand; they will work well, too.
Ricotta cheese: Like always, I chose to use full fat ricotta.
Goat cheese
Baguette: A French baguette is the perfect vessel for this bruschetta. The slices are the perfect size for an appetizer and they will crisp up nicely.
Balsamic vinegar
Olive oil
Garlic: Fresh garlic is a must for this recipe because we are going to take the extra step of frying the garlic in oil. YUM!
Fresh basil
Salt & pepper
OPTIONAL but suggested: I love to drizzle on balsamic glaze and a sprinkle of red pepper flakes on top of my bruschetta right before serving. It definitely takes the recipe to the next level!
Begin by adding olive oil to a skillet on medium heat and lightly frying the minced garlic until it becomes fragrant.
While the garlic oil is cooling, add room temperature ricotta cheese and goat cheese to a food processor and pulse until smooth. * If you don’t have access to a food processor, you can mix the two softened cheeses together with a wooden spoon. It will just take a little bit longer.
Slice thin ribbons of the fresh basil and set aside.
Toast thin slices of baguette, drizzled with a small amount of olive oil, in the oven until golden brown.
For the tomatoes, dice them small and add to a bowl with the cooled garlic oil, balsamic vinegar, salt and pepper and gently stir in the chopped basil.
Now it’s time to assemble! In a shallow bowl add the whipped cheese mixture to the bottom, spoon over the balsamic tomato mixture and additional basil for garnish. Serve with the toasty slices of bread and a drizzle of balsamic glaze and red pepper flakes if using!
Tip: Keep the mixture cold until ready to serve for best flavor.
What is the difference between balsamic vinegar and balsamic glaze?
Balsamic vinegar is an acidic Italian condiment with a bold vinegar flavor and thinner in consistency.
Balsamic glaze is the reduction of balsamic vinegar; making it thick and rich in flavor. It also adds a slightly sweet flavor when drizzled on any dish.
Optional way to serve bruschetta appetizer
I like to serve my bruschetta as a dip when I’m serving to my close family. However, there are times when individual crostinis are a better option for serving. For this method, add a spread of the whipped cheese mixture onto each slice of baguette. Top the slices with the bruschetta mixture and drizzle on balsamic glaze just before serving.
Enjoy!
Looking for more appetizer ideas?
Quick and Easy Garlicky Whipped Ricotta
Simple Strawberry Basil Goat Cheese
Steps for the Perfect Charcuterie Board
Before you go, if you make this recipe, comment and/or rate it down below. I’d love to hear what you think!
Easy Bruschetta Appetizer
Equipment
- Food Processor optional
Ingredients
- 1/4 cup olive oil + more for drizzling
- 4-5 garlic cloves minced
- 3/4 cup ricotta cheese room temperature
- 4 ounces goat cheese softened
- 6-8 Roma tomatoes diced
- 1 TBSP balsamic vinegar
- 1/4 cup fresh basil + more of garnish sliced into ribbons
- salt and pepper to taste
- 1 baguette
- Balsamic glaze optional
- red pepper flakes optional
Instructions
- Begin by adding 1/4 cup of olive oil into a skillet over medium heat. Add in the minced garlic and cook gently until fragrant (2-3 minutes). Set the oil aside and let it cool.
- Next, add the softened cheeses to a food processor and pulse until smooth.
- For the bruschetta mixture, toss the diced tomatoes, cooled garlic oil, balsamic vinegar and sliced basil into a bowl and gently mix. Add salt and pepper to taste.
- Toast the baguette by slicing the bread into thin pieces and drizzle with olive oil. Toast in the oven at 400 degrees for 3-5 minutes until lightly browned.
- For serving, add the cheese mixture into a shallow bowl and top with tomato mixture and any additional basil. *Drizzle with balsamic glaze and red pepper flakes if using. Serve with the crispy bread.
- **Keep the mixture cold until ready to serve!
