This Roasted Tomato Bruschetta is a little slice of heaven! Crusty bread is topped with creamy ricotta, then piled high with delicious, super sweet roasted tomatoes and finished off with fresh basil and a generous drizzle of balsamic glaze. It’s literally the perfect bite!!
Friends, if you haven’t slow roasted cherry tomatoes you are missing OUT!!! Slow roasting the tomatoes with just a drizzle of olive oil, sea salt and a pinch of sugar deepens their flavor and makes them super sweet and delicious!
You can roast them pretty quickly in the air fryer or in the oven for about 2-3 hours…and it’s worth it. TRUST ME!
This cherry tomato bruschetta uses these slow roasted tomatoes paired with a simple ricotta/cream cheese spread, fresh basil and a drizzle of balsamic glaze.
A fresh tomato appetizer like this may seem like it’s only meant to be enjoyed during the summer months. But honestly, you can enjoy this ANY time of year because you can always find cherry tomatoes!
This easy appetizer recipe is also wonderful for holiday entertaining with all the gorgeous colors!
Obsessed with roasted tomatoes as much as I am?! Check out these 21 Amazing Recipes with Roasted Tomatoes!
WHY YOU’LL LOVE THIS RECIPE
- Simple recipe, yet classy appetizer – perfect for entertaining!
- An explosion of flavors!
- Can mostly be made ahead of time for stress-free entertaining.
- A fun, light summer dinner, great paired with wine!
You’ll need the following ingredients to make this Roasted Tomato Bruschetta Recipe:
Bread: Crusty sourdough or French baguette works great! Any good quality bakery-style bread works, too!
Balsamic Glaze: This is simple a balsamic reduction that is sold in an easy to use little bottle! You can find it in grocery store near the vinegar.
Cherry Tomatoes: This recipe calls for roasted tomatoes or roasted cherry tomatoes (AKA: tomato candy!). You can use this quick air fryer recipe or slow roast them in the oven (instructions in the recipe card). Any kind of ripe tomatoes work for this recipe — I just think the best tomatoes to use are cherry tomatoes since they cook super fast!
Whipped Cream Cheese: Sure, you can whip cream cheese yourself to make it light and fluffy, but I usually just buy it already whipped. The cream cheese adds the perfect little tang to the ricotta spread!
HOW TO MAKE SLOW ROASTED TOMATO BRUSCHETTA: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: Cut the bread into thin slices and brush bread slices with olive oil. Toast bread 3-4 minutes in the oven until golden brown.
Step 2: Top toasted bread with whipped cream cheese and ricotta mixture.
Step 3: Add on your roasted cherry tomatoes–I usually add 3-4 tomatoes per piece, but add as many as you like!
Step 4: Add fresh chopped basil and a drizzle of balsamic glaze!
RECIPE TIPS & TRICKS
- You can make the roasted tomatoes a day or two ahead of time to make the assembly of this cherry tomato bruschetta super quick and easy!
- To avoid bread getting too soggy, wait to assemble the bruschetta until right before you are ready to serve.
- If you can’t find cherry tomatoes, no worries! You can roast any tomatoes you have on hand, just cut them into small pieces for quick cooking. See complete information on roasting tomatoes here.
- Dairy Free? NO PROBLEM! Skip the cream cheese and ricotta and just enjoy the bread with the roasted tomatoes, basil and balsamic!
I don’t recommend storing leftover bruschetta as the bread tends to get very soggy.
I think the simplicity of this appetizer is what makes is amazing, but you can also make a few additions:
Garlic Bruschetta: When the bread comes out of the oven, rub the toasted bread with a cloves of garlic for a subtle garlic flavor!
Parmesan Cheese: Adding a few fresh Parmesan cheese shavings is another great way to kick up the flavor a bit (plus it looks really pretty)!
Olives: Some people also like adding sliced kalamata olives to the bruschetta along with the tomato topping.
FREQUENTLY ASKED QUESTIONS
While you do toast the bread, it’s fine to serve this appetizer at room temperature.
You can serve it two ways: for dinner or as a party appetizer.
When I serve this for dinner, I pair it with a nice, crisp salad like this tossed salad or this arugula salad.
If I serve it at a party, I will serve it as a starter for a hearty pasta dish like this Garlic Parmesan Chicken Pasta or along side other small bites or dips like this Cheesy Lasagna Dip!
I don’t recommend assembling the whole dish too far in advance because the bread will get soggy. You can save yourself a TON of time, though and roast the tomatoes up to 3 days in advance!
After the tomatoes are roasted, this appetizer comes together in a few minutes!
GET MY FREE 7-DAY MEAL PLAN
OTHER GREAT RECIPES YOU’LL LOVE
Roasted Tomato Bruschetta
- 1 recipe Roasted Tomatoes recipe here (See Note 1)
- 10 slices good quality, bakery style bread, cut into 1/2"-3/4" slices See Note 2
- 2 tsp olive oil
- 1/3 cup whipped cream cheese See Note 3
- 1/3 cup ricotta cheese
- 1/2 cup fresh basil leaves, chopped
- balsamic glaze, for drizzling can be found near the vinegar at your grocery store
- In a small bowl, stir together whipped cream cheese and ricotta until well combined; set aside.
- Pre-heat oven to 425°F. Place bread slices on a rimmed baking sheet and brush with olive oil. Then, toast bread in the oven for 3-5 min until golden brown. You can also toast the bread in a grill pan as well!
- Top each slice of toasted bread with about a tablespoon of the cream cheese/ricotta mixture.
- Then, add your cherry tomatoes (I usually use 3 or 4 tomatoes per piece).
- Finish by sprinking with fresh basil and drizzling on the balsamic glaze!