Bruschetta with oven-baked tomatoes

Bruschetta with ricotta cream tastes wonderful topped with oven-baked, flavorful tomatoes. This bruschetta recipe sticks to tomatoes as the main ingredient, but still becomes a different and fantastic serving, as they are baked in the oven. The tomatoes are then served on toasted bread with an irresistibly delicious ricotta cream. Although it is now possible to get your hands on Danish, organic tomatoes in supermarkets, we can't exactly boast that they taste like sun and summer. To give the tomatoes an extra shot of flavor, you can bake them in the oven with a little olive oil. After a good half hour, the tomatoes take on a completely different sweetness and acidity. It's almost as if you had turned up the flavor on a volume knob! 

TIP: Also try this recipe: traditional Italian bruschetta with tomato

Ricotta cream with basil

To give the tomatoes some contrast, make a cream of ricotta cheese, salt, pepper, a little fresh basil and a good, strong olive oil. The mild, delicious ricotta cream with basil goes perfectly with the rich flavor of the oven-baked tomatoes. An absolutely fantastic flavor combination! The mild ricotta cheese also helps to give a creamy and velvety texture that goes well with the toasted bread. This way you avoid a dry and boring experience. So don't leave out the cream!

TIP: Also try our other recipes with ricotta such as stuffed eggplant with ricotta and romesco or green quinoa pan with egg and ricotta cream

Other recipes for antipasto and tapas

It is definitely recommended to serve different snacks if you have guests. It is simply so cozy, delicious and you get the opportunity to be creative with the dishes. This recipe will go incredibly well with our salad with stone fruit and mozzarella or this strawberry caprese salad. Preferably with a larger selection of bruschetta so you have a bit to choose from. This recipe for bruschetta with mushrooms and bruschetta with goat cheese and parma ham will provide a nice variety to the dinner table.