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Garlic ricotta and tomato bruschetta recipe

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Take your party food to the next level with these elegant bruschetta bites. Roasted garlic is stirred through ricotta with lemon, then piled onto toasted crostini with roasted tomatoes. Finish with a drizzle of balsamic glaze and serve up at your next Christmas party. See method

Makes 30
Takes 1 hr
72 calories / serving
Vegetarian

Ingredients

1 garlic bulb
2 tbsp olive oil, plus 1 tsp
2 x 300g packs baby plum tomatoes
3 part-baked baguettes, baked to pack instructions
250g tub ricotta
1 lemon, zested
balsamic glaze, to serve
5g fresh basil leaves, sliced
pinch of sea salt

Low in saturated fat and low in sugar

Each serving contains

Energy
300kj
72kcal 4%
Fat
2g 3%
Saturates
1g 3%
Sugars
2g 2%
Salt
0.3g 4%

of the reference intake
Carbohydrate 10.7g Protein 2.3g Fibre 1g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Slice off the top of the garlic bulb and peel away the papery outer layers, keeping the bulb intact. Put the bulb on a square of foil, drizzle with 1 tsp oil then wrap up and put on the baking tray. Add the tomatoes to the tray, drizzle with the remaining oil and stir to coat, then roast for 20 mins. Shake the tray, then roast for a further 20 mins or until the tomatoes are softened but still holding their shape and the garlic cloves are very soft; leave to cool slightly.
Meanwhile, slice the cooked baguette into even slices, discarding the ends. Toast under the grill on both sides until golden.
Squeeze the garlic cloves out of their skins and mash well in a bowl. Drain the ricotta, then add to the garlic with the lemon zest; mix then season well.
Spread the ricotta over the toasted bread slices, then top with the tomatoes. Drizzle over a little balsamic glaze, then garnish with basil, a twist of black pepper and a pinch of sea salt to serve.

Tip: Take your bruschetta to the next level by drizzling over a little pesto to finish.

See more Christmas party food recipes