This bite-size bruschetta recipe is dressed in flavorful herbs and makes a perfect appetizer to pair with a classic Italian entrée.

Recipe by Cooking Light December 2014


Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Serves 8 (serving size: 1 toast)


Ingredient Checklist


Instructions Checklist
  • Slice baguette into 8 thin slices; arrange on a baking sheet coated with cooking spray. Toast bread under broiler 3 minutes or until golden brown, turning slices halfway through. Remove from oven.

  • Reduce oven temperature to 450°. Toss cherry tomatoes with olive oil, 1/4 teaspoon kosher salt, pepper, and sugar; bake at 450° on a jelly-roll pan 20 minutes. Using a rubber spatula, fold basil, thyme leaves, oregano, lemon rind, and lemon juice into ricotta cheese. Spread 1 1/2 tablespoons ricotta mixture over each toast; top with roasted tomatoes. Sprinkle toasts evenly with 1/8 teaspoon kosher salt.

Nutrition Facts

85 calories; fat 3.9g; saturated fat 1.4g; sodium 193mg.