Creamy Ricotta & Tomato Bruschetta

Creamy Ricotta & Tomato Bruschetta

By the wlr team

Make your own 'bruschetta' with olive oil and garlic and top with juicy cherry tomatoes, basil and ricotta cheese. Yum!

Suitable for Vegetarians.

  • Recipe makes: 1 serving
  • Prep time:
    5 mins
  • Cook time: 15 mins
  • Calories: 429
    per serving


  • 2 slices sourdough bread
  • 1 garlic clove
  • 1 tsp olive oil, extra virgin
  • 60g ricotta cheese
  • 4 cherry tomateos
  • 6 basil leaves
  • 1 pinch salt
  • 1 pinch black pepper


  1. Turn on the grill to a medium heat. Lightly toast the bread in the toaster. Peel the garlic clove.
  2. Brush one side of the bread slices with the olive oil, then rub with the garlic.
  3. Top each bruschetta with half the ricotta, slice the cherry tomatoes and add on top with the basil leaves. Sprinkle with salt and black pepper.

*If you don't have sourdough, ciabatta also works well, as does slices of baguette.

Nutrition information per serving
Calories (kcal)429
Carbohydrate (g)61.3
Fat (g)12.5
Protein (g)18.2
Fibre (g)3.1
Alcohol (g)0.0
Fruit & Veg0.9

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