Roasted Tomato Bruschetta with Homemade Ricotta


This is a “My tomatoes are going bad and I need to use them ASAP or they’re going in the trash” recipe.

A squishy, bruised tomato is the last thing you want sliced on your sandwich or chopped in your salad. But stick them in the oven and roast them. A small miracle occurs. They come back to life and are as full of flavor as ever.

Now, let’s be clear. I’m not talking about a rotten tomato here. Just a tomato that is no longer at the top of it’s game. Life has gotten the best of the tomato. It’s a little bruised. A little saggy. It’s feeling a little dull.

You can bring your bruised, saggy, dull tomatoes back to life in just a few simple steps.

Is this starting to sound like an infomercial to anyone else?

Those things are annoying to watch. But somehow I get in a sort of “I can’t believe what they’re trying to sell me” trance. Before I know it they’re no longer selling that cleaning product that will make mopping my floor a breeze. Somehow they have also managed to tell me about a spray that will deodorize my body all over. A device that will ensure all my family’s shirts are folded to perfection. A chair that will give me a fabulous full body workout just by sitting in it.

And now. Back to your regularly scheduled A to Z post.

I have warned you about my tangents, haven’t I?

Where were we? Oh yes. Those lack luster tomatoes. I had several of those to use and some newly purchased ones, as well.


First I cut them into forths.

Ahem. I mean fourths.

You’ll have to excuse my inability to spell here and there. I’m typing one-handed while holding and feeding a two-month-old in my other arm.


Then I peeled a large onion and cut half of it into eighths.


I lined a rimmed baking sheet with foil and sprayed it with cooking spray to prevent sticking.

After throwing all the tomatoes and onions on the pan I drizzled them with a bit of olive oil. Then sprinkled the whole lot with kosher salt and freshly ground black pepper.

I usually mince up a couple of garlic cloves too. Somehow this step alluded me so they are nowhere pictured in this post. Feel free to mince a couple and add them to the mix.

Feel free to go wild 4-5 cloves if you’re a big garlic fan.

Or if you’re just in a garlicky mood.


I intended to roast these in a 400°F oven for 20-25 minutes.

My girls woke up.

Snack time ensued.

A round of diapers and bathroom breaks came and went.

Then I remembered my little roasting friends. It had become more like 30-35 minutes when I finally rescued them from the oven.


I soldiered on.

I did not despair.

I’m not saying I recommend the lengthier roasting. But, if it should happen, you need not start over. This is not like adding salt instead of flour to your cake recipe. The end result will still be tasty.

Into the food processor everything went with a heaping pile of fresh, flat-leaf parsley.


A little salt and pepper to taste.



Do you like my sound effects?

That was the sound of my taste buds coming to life along with those formerly withered tomatoes.

I sliced a long baguette on the bias. That is, diagonally. Onto a new round of sprayed foil on my baking sheet they went.


A drizzle of olice oil. I mean olive.


A tiny sprinkle of salt.


Then I toasted them to crispy, golden brown perfection.

Do not over toast.

It’s not like over-roasting veggies.


A spoonful of the roasted tomato mixture onto each toasted piece.


*A note here. I rinsed out my food processor, added a healthy amount of ricotta, and whipped it up a bit. I also added a bit of sugar. Yes, that’s correct. Sugar. White, granulated sugar. Then I seasoned it with a bit of salt and freshly ground black pepper. Do this all to your taste. Add whatever you think it needs.

A teaspoon of sugar per 2 cups of ricotta won’t make it taste like dessert. I promise. Try it.

**Another note. I used homemade ricotta for my bruschetta. You can definitely use storebought or, if you have a little time, try your hand at making your own. It’s as easy as it sounds. And it’s delicious.

I dolloped some of the whipped up ricotta on top of each bruschetta.


Then a sprinkle of some chopped fresh, flat-leaf parsley was all it needed to add the final beauty marks.


(Sighs of yumminess)


Mm. Mmm. Mm. Mm. Mmmmmm.

I love food that is good tasting and good for you. I like the stuff that’s bad for you too, of course.

Gotta go!

It’s time for another round of diapers.

And someone’s got to finish the rest of these bruchetta! Bruschetta!!

Here’s the recipe. 😉

love, Jenna

One thought on “Roasted Tomato Bruschetta with Homemade Ricotta

  1. Pingback: Pumpkin Ricotta Cookies with Cream Cheese Frosting | Apples to Ziti

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