Tomato Bruschetta with Ricotta and Basil | America's Test Kitchen

Name: Tomato Bruschetta with Ricotta and Basil | America's Test Kitchen
Total time: 70 min
Ingredients: 1 pint grape tomatoes, quartered; 1 teaspoon table salt, divided; 1/4 teaspoon sugar; 7 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar; 1/2 teaspoon black pepper, divided; 1 loaf ciabatta bread, ends discarded, sliced crosswise into 12 (1/2-inch-thick) pieces; 1 garlic clove, peeled anad halved; 1 1/2 cups whole-milk ricotta cheese; 3 tablespoons chopped fresh basil

www.americastestkitchen.com

We wanted easy tomato bruschetta that we could make all year round. And it’d be good if the tomatoes didn’t tumble to the floor at first bite, too.

Keywords

Side Dishes
Valentines Day
Italian
Breads
Appetizers

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Ingredients

1 pint grape tomatoes, quartered
1 teaspoon table salt, divided
1/4 teaspoon sugar
7 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon black pepper, divided
1 loaf ciabatta bread, ends discarded, sliced crosswise into 12 (1/2-inch-thick) pieces
1 garlic clove, peeled anad halved
1 1/2 cups whole-milk ricotta cheese
3 tablespoons chopped fresh basil