Name: Ricotta Datterini Bruschetta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 thick slices sourdough or ciabatta; 250g fresh ricotta; 1 can datterini tomatoes (drained); Extra virgin olive oil; Flaky sea salt; Fresh basil leaves; 1 clove garlic (halved)

Recipes

Ricotta Datterini Bruschetta

By littlelane

Crispy sourdough topped with whipped ricotta and sweet La Carmela datterini tomatoes, finished with extra virgin olive oil and sea salt. This bruschetta is the perfect 15-minute antipasto the natural sweetness of datterini tomatoes makes all the difference here, popping with intense, candy-like flavour. A crowd-pleaser that showcases what truly great Italian tomatoes taste like.

LL

Written by

littlelane

Ingredients list:

400g of Canned Datterini Tomatoes
Handful of basil leaves
Couple glugs of very good EVOO
200g ricotta
Couple slices of sourdough bread
Salt & pepper for seasoning

Directions:

Difficulty: Easy
Feeds: 3-4 people
Cooking time: 10 minutes

Slice & Season the Bread: Slice your sourdough if not pre-sliced. Drizzle evoo on both sides and season with salt & pepper.
Toast: Toast the bread until slightly charred.
Make the Tomato Mix: In a bowl, combine the datterini tomatoes with a little of the tin juice, a glug of evoo, salt & pepper, and torn basil leaves. Mix to incorporate.
Assemble: Lay down your toast and spread a generous layer of ricotta on top.
Top & Finish: Spoon over the tomato mixture and finish with a final drizzle of evoo.