Tomaten und Ricotta Bruschetta ist ein einfaches, aber köstliches italienisches Gericht, das von Gennaro Contaldo zubereitet wird. Er verwendet frische Tomaten, Knoblauch, Basilikum und Ricotta, um eine würzige Mischung zu schaffen, die auf geröstetem Brot serviert wird. Es ist perfekt als Vorspeise oder leichte Mahlzeit und ein absoluter Favorit bei jedem Anlass.

Tomato & Ricotta Bruschetta | Gennaro Contaldo

Hi lovely people, I am thrilled to introduce you to an insider that I absolutely adore- a lovely van that has been converted into a small kitchen. Today, I am going to share with you a recipe for a fantastic tomato mozzarella ricotta bruschetta that I am sure you will love. It’s incredibly simple and easy to prepare, so let’s dive in!

First things first, you need a very good country rustic bread. Make sure it is crunchy and slice it into about three to four pieces. Once that’s done, have a very hot griddle ready, lay the bread on top and let it char. Look at how lovely the crunchy slice becomes. I even made a nice one here as an example. The word bruschetta means to ‘burn’ or ’toast’, and you can top it up with just about anything you like.

Next, you need sweet cherry tomatoes. This particular variety is called Merinda or sometimes they’re referred to as San Marzano. I’ve put them in a tray and chopped up some garlic roughly with a little bit of chili and some fresh oregano. Mix everything together and add a drizzle of olive oil with a pinch of salt. Crush it all between your fingers, and then put them inside a wooden oven, or just use a regular oven at around 220C. Cook for about two to three minutes, keeping an eye on them, as tomatoes cook really quickly.

Once the tomatoes are cooked, it’s time to prepare the spread. I have some fantastic buffalo ricotta from Italy, which is what we use in our Gem Italian restaurant. Then, I have a couple of small bocconcini of buffalo mozzarella, which are called boccone. Crush them all together with a fork until it becomes creamy. Add a large spoon of ricotta, a pinch of salt, and a bit of pepper, and mix it all together to get a fantastic sweet and savory spread.

Now, for the sun-dried tomato paste, I have some sun-dried tomatoes that I crushed and mixed with a bit of vinegar and olive oil. If you don’t want to make it, you can buy it ready-made from your local store.

To make the bruschetta, take a garlic clove and rub it on top of the char-grilled bread. Pour a bit of olive oil, a dollop of sun-dried tomato paste, and the delightful mozzarella ricotta mixture. Add some fresh basil and drizzle on some extra virgin olive oil. Voila! Your tomato mozzarella ricotta bruschetta is ready to serve.

The sweetness of the tomatoes, the creaminess of the buffalo ricotta, the tanginess of the sun-dried tomato paste, and the fresh aroma of basil all come together to create a burst of incredible flavors in your mouth. It’s perfect to eat as an appetizer, snack or even as a light lunch.

If you visit Italy, you’ll find variations of bruschetta in all Gem restaurants, but if it’s not available, ask for it, and either Gennaro or I will make it for you.

Thank you for tuning in to this recipe, and I hope you give it a try. It’s effortless to make and so delicious.
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