In this slow roasted tomato bruschetta recipe, baby tomatoes are covered in olive oil, cooked confit-style low and slow, and paired with light, fluffy ricotta cheese and salty prosciutto. This is a family-style bruschetta that you can share with entire the table. A whole loaf of ciabatta topped with so much deliciousness — it really is so good.
- The flavour is all at once creamy, sweet, salty, and rich, yet light.
- The tomatoes and herbs provide so much freshness too.
- There’s even a little kick from the optional dried chili flakes.
- Its festive colours and sharing style make this bruschetta with tomato and basil perfect for the holidays.
- Comes together with minimal, easy-to-find ingredients.
This recipe for bruschetta recipe features so many of my favourite things, and the mixture of textures is truly amazing. Crunchy, chewy ciabatta bread, creamy, soft basil-infused whipped ricotta, confit tomatoes that just burst in your mouth, super crunchy and salty prosciutto… it’s wonderful for entertaining, and I’m sure you’ll love it just as much as I do.
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What is tomato bruschetta?
Tomato bruschetta is a classic Italian appetiser that consists of grilled or toasted bread rubbed with garlic and topped with olive oil, diced tomatoes, fresh basil, and seasonings. The key to its flavor lies in the tomatoes — which is why I like to use confit tomatoes in my version.
Traditional recipes often feature additional ingredients like balsamic vinegar, red onion, or mozzarella cheese. I elevate my cherry tomato bruschetta with whipped ricotta, crispy prosciutto, and fresh basil instead.
Ingredients you’ll need
Detailed quantities and instructions in the recipe card below.
- Confit or Roasted Tomatoes: I highly recommend that you use my recipe for confit tomatoes to make this tomato bruschetta recipe. That said, fresh cherry tomatoes or grape tomatoes can also be used, or slow-roasted tomatoes like the ones in my tomato soup recipe.
- Whipped Ricotta: The light and creamy texture of ricotta cuts through the tang of the tomatoes wonderfully. Plain ricotta will work, although you’ll be richly rewarded if you to take the 3 extra minutes to whip it. It’s worth it, and I also have an easy recipe you can follow. You could also use some torn up burrata in place of the ricotta.
- Prosciutto: Again, I suggest using my crispy prosciutto recipe for this cherry tomato bruschetta. It’s the perfect salty and savoury addition. You can certainly add it raw too.
- Ciabatta Loaf: The vehicle for all of those delicious toppings. Use the whole loaf, and don’t forget to toast it first. You could also make your own focaccia loaf instead.
- Olive Oil: No Italian-inspired recipe is complete without the addition of olive oil. Here, it adds flavour when paired with garlic. I typically use extra virgin olive oil.
- Fresh garlic: To rub your toasted ciabatta. So tasty.
- Herbs & Seasonings: I top my roasted tomato bruschetta with fresh basil, thyme, and a bit of dried chilli flakes (red pepper flakes). You can use your preferences. Of course salt and pepper always go lovely with tomatoes, but keep in mind the prosciutto will add a salty bite.
How to make tomato bruschetta (step-by-step)
Detailed quantities and instructions in the recipe card below.
- Recipe prep: Begin by making the confit tomatoes and the crispy prosciutto. Remember to refer to the linked recipes above and on the recipe card to learn how.
- Prepare the ciabatta: Slice in half and toast the bread in the oven using your broiler/overhead grill set to high. Drizzle some olive oil on top while it’s still hot, then rub with fresh garlic (photo 1).
- Add the ricotta: Allow the bread to cool and top with the whipped ricotta (photo 2).
- Add the tomatoes: Top the ricotta with the confit tomatoes (photo 3).
- Garnish with herbs: Next, add the fresh basil (photo 4) — you can slice the leaves if they’re too large. Sprinkle the thyme on top of as well.
- Next up, the meat: Top the ricotta cheese, tomatoes, and fresh herbs with the crispy prosciutto (photo 5).
- Finishing touches: Finally, top your roasted tomato bruschetta with a bit more olive oil and dried red pepper flakes (photo 6). Enjoy!
Tips and tricks
- Use your preferred tomato: Remember that you can always swap the tomato confit for fresh chopped tomatoes if you want to save a bit of time. You could also use traditional slow-roasted tomatoes. Refer to my roasted tomato soup recipe to learn how.
- If you are using tomato confit, you need to drain the oil off first, but you don’t need to dry them. Also, drizzling a little of the tomato confit oil on top in place of plain olive oil is a great flavour boost.
- Don’t be afraid to load up the ciabatta: I choose this type of bread as it is quite hearty and sturdy. That means it can hold a lot of toppings, so don’t be shy about piling your bruschetta with tomato and basil and of course, whipped ricotta.
Storage
Slow roasted tomato bruschetta is best eaten fresh as the assembled bruschetta may become soggy if stored as leftovers.
However, you can make the components ahead of time, then assemble at the last minute – it’s very quick. As you need to make sure the tomatoes are room temperature before adding them to the bread, it’s actually even more convenient to do so. Prosciutto can be stored in an airtight container for 3-4 days in the fridge but, again, make sure it’s a room temperature before serving. The ricotta dip will keep well in an airtight container in the fridge for 3-4 days as well.
FAQs
If you choose to roast tomatoes for your grape tomato bruschetta, they could go soggy for a myriad of reasons. However, the most common is an overcrowded pan. You need to leave a bit of space in order for the tomatoes to roast properly without getting mushy.
You need to be careful with the fresh basil and thyme. If they are chopped too thinly or if the herbs are spoilt, the bitter taste will be quite strong. Another culprit could be overripe tomatoes. Choose the best quality (and not too soft) ones you can find and you shouldn’t have any issues.
As mentioned, I like ciabatta for this roasted tomato bruschetta because it’s a generally very sturdy bread. You could also use a French baguette, or a good, crusty sourdough. Choose your favourite.
Did you try this roasted tomato bruschetta recipe?
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Ingredients
- 1 ½ cups confit or roasted tomatoes (see notes 2)
- 1 batch whipped ricotta (2 cups)
- 6-8 slices prosciutto
- 1 ciabatta loaf
- 2 tablespoons extra virgin olive oil (notes 1)
- 1 clove garlic
FOR FINISHING
- Fresh basil leaves
- Fresh thyme leaves
- Dried chilli flakes red pepper flakes or black pepper
For best results, always weigh ingredients where a weight is provided
Equipment
- large baking sheet
Instructions
- Start by making the confit tomatoes – recipe here (can be made 2-3 days ahead, bring the tomatoes to room temp before serving).
- CRISP THE PROSCIUTTO: Preheat the oven to 200C (180C fan) / 400F. Line a large baking sheet with baking paper.
- Tear each of the prosciutto slices in half then let each one fall loosely into a pile onto the baking paper.
- Bake for 12-14 minutes until they’re looking browned and crispy around the edges. They’ll crisp more on cooling. Set aside.
- Make the whipped ricotta while the prosciutto cooks – recipe here.
- PREP THE CIABATTA: Heat the overhead grill / broiler to high.
- Slice the ciabatta in half through the thickness so you have two large slices. Drizzle with 1 tablespoon of olive oil over the cut sides, then use your hands to rub it evenly over the bread.
- Place the ciabatta onto a baking sheet and grill/broil for about 4-5 minutes or just until looking deep golden brown and toasty. Keep an eye on it as it may take more or less time depending on how close your oven rack is the overhead grill/broiler. You can also cook it cut side down on a griddle until toasted and lightly charred.
- While it’s still hot, drizzle over 1/2 tablespoon of oil. Remove the skin from the garlic clove and cut it in half. Rub the cut side all over the bread to infuse it with garlic flavour.
- Let the ciabatta cool to room temperature before assembly or it may melt your ricotta.
- ASSEMBLING THE SHARING CIABATTA: Once cool, swirl the ricotta mixture all over the toasted ciabatta.
- Spoon over the tomatoes, then scatter over plenty of fresh basil leaves. If the basil leaves are large, you can slice them first. Strip the leaves from the thyme and scatter those over as well. I use about 5-6 stalks but just do it to taste.
- Add the crispy prosciutto to the top here, there and everywhere.
- Finally, drizzle over the last tablespoon of oil then sprinkle with chilli flakes or freshly cracked black pepper.
- Either serve it up with a knife on the side so everyone can cut their own piece or slice it up in the middle of the table so everyone gets to see the beautiful assembled bruschetta.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Tomatoes: I use my tomato confit for this recipe but just some slow roasted tomatoes will work great or you can even use diced raw tomatoes. Using different coloured tomatoes and different types gives the bruschetta a gorgeous bejeweled look.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information
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