I have a delish little appetizer for you to whip up this weekend. Summer is truly my favorite food season and I’m so devastated that it’s almost over! Give me all the tomatoes, corn, and peaches before they are gone please! I’ve posted a lot of summer friendly recipes so far. Some of my favorites..
- Grilled Peach Caprese Salad
- Roasted Vegetable Corn Salad with Arugula Basil Pesto
- Korean BBQ Chicken with Mango Avocado Salsa
- Lobster Rolls on Toasted Brioche
- Fish Tacos with Pickled Red Onions and Spicy Crema
- Chimmichuri Swordfish Kebabs
So many delicious options! But to start, how about some Honey Whipped Ricotta Tomato Bruschetta
These are so simple and so flavorful! You can either use heirloom tomatoes or cherry tomatoes for this, whatever type looks the best!
I start by making the whipped ricotta, which seriously rivals my charred scallion whipped feta.
In the food processor went ricotta, honey, olive oil, salt, and pepper.
If you don’t have a food processor you can simply whisk the ingredients together by hand and it will still be delicious. The “whipping” just makes the ricotta extra velvety and creamy.
For the baguette, I cut it into 1/2 inch slices and brush both sides with a little olive oil. You can simple toast these in a toaster oven or pop them in the oven at 350 for about 10 minutes, flipping halfway through.
For the tomato mixture I mixed chopped tomatoes with grated garlic, olive oil, basil, salt, pepper, and a splash of sherry vinegar. The longer this mixture sits at room temperature, the better it will taste! I probably only let mine sit for about 30 minutes because I’m an impatient person hah
Time to build!
These are so divine and come together quickly. They are the perfect summer appetizer!
When summer is over I will cry and then go get myself a pumpkin spice latte. Basic, but realistic.
Honey Whipped Ricotta Tomato Bruschetta
Makes about 12 bruschetta
For the Honey Whipped Ricotta:
- 8oz ricotta cheese
- 1.5 tbsp olive oil
- 1 tbsp honey
- Salt and pepper (start with a pinch of each)
For the Bruschetta:
- 6 oz tomatoes (any type you like) cut into ½ inch pieces roughly (this should yield a heaping 1 cup chopped)
- 2 tbsp olive oil
- 1.5 tsp sherry vinegar (or balsamic)
- 2 tbsp chopped fresh basil
- Salt and pepper
- ½ baguette, cut into ½ inch slices
- Olive oil for brushing
- Place all ingredients for the whipped ricotta in the food processor and blend until smooth (if you don’t have a food processor, simply just whip by hand with a whisk until smooth). Season to taste.
- Mix the tomatoes, 2 tbsp olive oil, sherry vinegar, basil, and a big pinch of salt and ground black pepper together. Allow mixture to sit for up to 1 hour at room temp.
- Brush the baguette slices with olive oil on both sides. Toast in a toaster oven or in a large oven at 350 for 10 minutes, flipping the slices over halfway through toasting.
- Assemble the crostini with a dollop of ricotta followed by a spoonful of the tomato mixture. Serve immediately.
So delicious. I proceeded to eat four of these after I photographed them. The whipped ricotta is everything!! Love the flavor combination of the slightly sweet and salty.
I hope you give these a try!