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Roasted Tomato and Ricotta Bruschetta

Bruschetta is an Italian starter, made of grilled of toast bread, topped with lots of various ingredients. We like to keep them healthy, so here's what we've got for you today. Crispy whole wheat bread, topped with roasted tomato, ricotta, walnut, and a bit of basil. Healthy and delicious, so why don't you try them!
Features:
Bruschetta is an Italian starter, made of grilled of toast bread, topped with lots of various ingredients. We like to keep them healthy, so here's what we've got for you today. Crispy whole wheat bread, topped with roasted tomato, ricotta, walnut, and a bit of basil. Healthy and delicious, so why don't you try them!

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Ingredients

2 medium-sized tomatoes, sliced
4 whole wheat breads slices
5 walnuts
1 teaspoon vegetable oil
6 basil leaves
1 teaspoon soy sauce
1 teaspoon rice vinegar
4 tablespoons of ricotta

Ingredients

Steps

1
Done

Preheat the oven to 360°F/180°C.

2
Done

Lay the sliced tomatoes on a baking tray. Slide the tray into the oven and roast the tomatoes for the next 15 minutes.

3
Done

Toast the bread slices on your electric grill or toaster until crispy.

4
Done

Chop the walnuts.

5
Done

Heat the vegetable oil in a skillet over medium heat. Add the walnuts and toast them for 1-2 minutes.

6
Done

Set up your blender and add the toasted walnuts, basil leaves, soy sauce, and rice vinegar.

7
Done

Spread 1 tablespoon of ricotta on each of the toasted bread slices.

8
Done

Top them with roasted tomatoes and the cooked walnuts!

Did you like this recipe? You can leave your comment here!


Nutritional Chart

314 kcal
Calories
14 g
Protein
14 g
Fat
34 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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