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Blistered Tomatoes and Ricotta Bruschetta, gluten-free

This gluten-free Bruschetta may look simple but is flavour packed. The blistered tomatoes are a little buddle of juicy goodness, and the extra virgin olive oil and oregano sauce is another level of deliciousness. Let's not forget the fresh creamy ricotta and tomato pesto. What a flavour-packed bruschetta! It's the only appetizer you'll need to serve, as everyone will be completely satisfied and grinning with contentment.

Blistered Tomatoes and Ricotta Bruschetta, gluten-free
Blistered Tomatoes and Ricotta Bruschetta, gluten-free

What is Bruschetta

Correctly pronounced: broo-sket-ta

Traditionally, bruschetta is an appetiser or starter made from thick Italian bread that is drizzled with extra virgin olive oil and rubbed with garlic. It is then toasted or grilled and then topped with ripe fresh tomatoes and herbs.

Bruschetta is picked up and eaten by hand. It's fun to eat and often messy as the tomato juices and olive oil end up dripping down your hands and often down your chin. It's a sign that the tomatoes are perfectly ripe!


Watch How To Make It


Helpful Tips

Tomatoes

Juicy ripe grape tomatoes or cherry tomatoes are essential. They must be bite size and at room temperature when about to pan fry so they can blister beautifully.


Extra Virgin Olive Oil

It goes without saying that fresh ingredients must always be paired with good quality extra virgin olive oil. I would even go as far as choosing a first cold-pressed extra virgin olive oil.


Bread

I love bagels and even though bagels are not traditionally used for bruschetta, I think it gives a fun twist to the day-old bread that is traditionally used. However, since bagels are soft, I would suggest toasting them in order to slightly dry them.


The bagels I have chosen to use are these Everything Sourdough Bagels by Gluten Freedom (link below). I love them as they are coated with a mix of poppy seeds, sesame, garlic, onion and sea salt and this adds so much flavour to the bruschetta. If you can not find them or live outside of Australia, I would suggest topping your bruschetta with a sprinkle of "Everything but the Bagel" seasoning for a similar flavour experience.



Tomato Pesto

Any tomato pesto will do as a base for the bruschetta, however, feel free to simply mash with a fork a handful of semi-sundried tomatoes and then combine them with the ricotta. This works just as well.


Ricotta

It goes without saying that the ricotta must be fresh. No store-bought packaged ricotta, please. You can find fresh ricotta at any delicatessen, including at the deli in your local supermarket.


Serving

Unfortunately, the bruschetta needs to be made at the time of serving otherwise the bread will go slightly soggy. If you have no problem with slightly soggy, then make it 15 minutes ahead of time. Another option is to dry the bread for longer in the oven whilst toasting.


Blistered Tomatoes and Ricotta Bruschetta, gluten-free
Blistered Tomatoes and Ricotta Bruschetta, gluten-free

Make it Dairy Free

As I am dairy free, I always test the recipe also using dairy-free alternatives.


Pesto

This is the pesto I tried and it is DELICIOUS! Dairy Free Tomato Pesto

You can find it at your local supermarket or delicatessen. I found it in Woolworths.

Ricotta

There are dairy-free ricotta alternatives available, however, I tested the recipe using these options and they were both perfect

Life Bio Creamy is a plain-style creamy alternative (similar to cream cheese) or for a more flavourful one, try Nutty Bay Cashew Cheese


Blistered Tomatoes and Ricotta Bruschetta, gluten-free
Blistered Tomatoes and Ricotta Bruschetta, gluten-free

Other Appetiser or Starters





Blistered Tomatoes and Ricotta Bruschetta, gluten-free
Blistered Tomatoes and Ricotta Bruschetta, gluten-free

Blistered Tomatoes and Ricotta Bruschetta, gluten-free

Prep and Cook 15-20 minutes

Serves 8


INGREDIENTS

For the Bruschetta:

1 pkt Gluten Freedom Everything Sourdough Bagels, sliced in half

1 garlic clove, peeled, cut in half

4 tablespoons tomato pesto

400g + fresh ricotta

½ punnet fresh basil leaves

Extra virgin olive oil


For the Tomatoes:

400g grape tomatoes

1 teaspoon dried Greek oregano

1 teaspoon sea salt flakes

1-2 tablespoons extra-virgin olive oil


INSTRUCTIONS

1. Preheat the oven to 210°C fan forced / 230°C conventional oven / 450°F. Placing the bagels onto a baking tray lined with baking paper and brush with extra virgin olive oil. Cook for 8-10 minutes. Remove bagels from the oven and cool for a minute or until cool enough to touch.


2. Whilst bagels are toasting, add to a frying pan the tomatoes and drizzle with extra virgin olive oil and oregano. Crush the sea salt between your fingers and sprinkle it over the tomatoes. Toss to coat. Place pan over high heat and cook for 2-3 minutes or until they begin to blister. Do not overcook as they will fall apart. Set aside.


3. Bring it all together:

  • Rub each cut side of the bagel with a cut clove of garlic and sprinkle lightly with sea salt flakes.

  • Spread a thin layer of tomato pesto

  • Add a thick layer of fresh ricotta

  • Top with fresh basil leaves

  • Spoon over the top a few blistered tomatoes

  • Add freshly ground pepper to taste


Have you tried this recipe?

Share it with me at @createcookshare on

Blistered Tomatoes and Ricotta Bruschetta, gluten-free
Blistered Tomatoes and Ricotta Bruschetta, gluten-free

Recipe and Photography Margaret Pahos for @CreateCookShare

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