Herbed Ricotta and Tomato Bruschetta

Herbed Ricotta and Tomato Bruschetta

For the best flavor, seek out juicy, homegrown or farmers' market tomatoes. This is a good starter to prepare when you have the grill going for an entrée, but you can also toast the bread under the broiler.

Cooking Light JUNE 2007

  • Yield: 8 servings (serving size: 1 piece)


  • 1/4 cup whole milk ricotta cheese
  • 2 teaspoons finely chopped fresh chives
  • 2 teaspoons finely chopped fresh mint
  • 1 teaspoon finely chopped fresh tarragon
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 4 teaspoons finely chopped fresh flat-leaf parsley, divided
  • 8 (1-ounce) slices country-style bread
  • 1 garlic clove, halved
  • 1 1/2 teaspoons extravirgin olive oil
  • 1 large ripe tomato, cut into 8 (1/4-inch-thick) slices (about 8 ounces)
  • 1/8 teaspoon salt


Prepare grill.

Combine first 6 ingredients; stir in 1 tablespoon parsley.

Place bread slices on grill rack; grill 1 minute on each side or until lightly browned. Rub one side of each bread slice with cut sides of garlic. Discard garlic. Brush oil evenly over garlic-rubbed sides of bread slices. Spread 1 1/2 teaspoons ricotta mixture over each bread slice; top each serving with 1 tomato slice. Sprinkle salt and remaining 1 teaspoon parsley evenly over the tomatoes. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 24%
  • Fat: 2.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.4g
  • Carbohydrate: 15.7g
  • Fiber: 1.2g
  • Cholesterol: 4mg
  • Iron: 1mg
  • Sodium: 224mg
  • Calcium: 37mg

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Herbed Ricotta and Tomato Bruschetta recipe