Imagine a bite-sized piece of culinary magic that combines the rustic charm of Italian cuisine with an explosion of flavors that will transport you straight to the sun-drenched hills of Tuscany. This Ricotta and Roasted Tomato Bruschetta with Pancetta isn't just another appetizer—it's a gourmet experience that transforms simple ingredients into a mouthwatering masterpiece that will have your guests begging for the recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 baguette, sliced
- 1 cup ricotta cheese
- 2 cups cherry tomatoes, halved
- 4 ounces pancetta, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prepare for roasting the tomatoes.
- In a mixing bowl, toss the halved cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them cut-side up on the prepared baking sheet.
- Roast the tomatoes in the preheated oven for 15-20 minutes until they become slightly caramelized and soft, concentrating their natural sweetness.
- While the tomatoes are roasting, cook the diced pancetta in a skillet over medium heat until crispy and golden brown, about 5-7 minutes. Remove from heat and drain on paper towels.
- Slice the baguette diagonally into 1/2-inch thick pieces. Brush each slice lightly with the remaining olive oil.
- Toast the baguette slices on a grill pan or under the broiler until they are golden brown and crisp, about 1-2 minutes per side.
- In a small bowl, season the ricotta cheese with a pinch of salt and pepper, stirring until smooth and creamy.
- Spread a generous layer of seasoned ricotta onto each toasted baguette slice.
- Top the ricotta-covered bruschetta with the roasted cherry tomatoes and sprinkle the crispy pancetta over them.
- Garnish with fresh basil leaves, torn or chopped, just before serving to add a bright, aromatic finish.
- Serve immediately while the bruschetta are still warm, allowing the creamy ricotta and crispy pancetta to create a delightful contrast of textures.
Tips
- Choose ripe, sweet cherry tomatoes for the most intense roasted flavor. The caramelization process concentrates their natural sugars.
- Use high-quality, fresh ricotta for the creamiest texture. If possible, choose locally made ricotta for the best taste.
- Toast your baguette slices just until they're golden and crisp—watch them closely to prevent burning.
- For extra flavor, try adding a small drizzle of aged balsamic vinegar or a sprinkle of red pepper flakes to elevate the dish.
- Serve immediately after assembling to maintain the perfect balance of warm, crispy bread and creamy ricotta.
- If pancetta is too rich, you can substitute with crispy bacon or prosciutto for a similar effect.
- Fresh basil is key—chop or tear it just before serving to preserve its aromatic oils and bright flavor.
Nutrition Facts
Calories: 308kcal
Carbohydrates: 29g
Protein: 14g
Fat: 17g
Saturated Fat: 5g
Cholesterol: 33mg
