Easy Bruschetta Appetizer
Creamy ricotta cheese mixture topped with garlic-y bruschetta served with crispy bread
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!