a little healthy, a little guilty, a lot of yummy

Roasted Garlic & Tomato Bruschetta with White Bean Ricotta

 

Delectably easy appetizers for a party, these roasted garlic & tomato bruschetta with white bean ricotta are the perfect Christmas or holiday appetizers: Italian bread is pan fried until golden and crispy, smeared with a white bean ricotta spread and topped with roasted garlic and cherry tomatoes.

roasted garlic & tomato bruschetta with white bean ricotta

I recently made these little heavenly creations for a friend’s get-together and the next day I was having serious regrets not taking any leftovers home.  Don’t you hate when that happens?

I need to start remembering to leave my own secret stashes at home.

This is the best bruschetta recipe and easy appetizers for a crowd…
If you’re looking for your next Christmas appetizer recipe that will impress your guests, add this to the list!

The inspiration behind these perfect snacks is from one of my all time favorite movies, “Julie & Julia” which includes pan-frying the slices of bread until perfectly golden and MAH GAWD I could eat a whole loaf by myself.

roasted garlic & tomato bruschetta

The white bean and ricotta spread gives a creamy texture that pairs amazingly with the roasted garlic and tomatoes.  It’s only a few simple ingredients and super easy to make…you can even make it ahead until ready to assemble.

roasted garlic tomato bruschetta with white bean ricotta

Next, the roasted tomatoes and garlic…they create a beautiful creamy sauce just from slowly cooking down the juices from the cherry tomatoes which is absolutely delicious.

roasted garlic and tomato bruschetta with white bean ricotta

If you’ve never made roasted garlic before prepare to be amazed.  All you have to do is wrap a head of garlic drizzled with olive oil in aluminum foil and bake it in the oven until it’s softened and slightly browned.  (It makes the garlic creamy and almost nutty as opposed to fresh garlic which is very strong and pungent).

roasted garlic and tomato bruschetta with white bean ricotta

Roasted garlic and tomato bruschetta with white bean ricotta: an easy Italian appetizer or party snack.  The perfect gourmet finger food recipe for every occasion!

For more easy and delicious Holiday Appetizers try my Pumpkin Butter Crostini or White Bean Pumpkin Dip!

Roasted Garlic & Tomato Bruschetta with White Bean Ricotta

Delectably easy appetizers for a party, these roasted garlic & tomato bruschetta with white bean ricotta are the perfect Christmas or holiday appetizers: Italian bread is pan fried until golden and crispy, smeared with a white bean ricotta spread and topped with roasted garlic and cherry tomatoes.

Course Appetizer
Cuisine American, Italian
Keyword bruschetta, easyappetizers, holidayappetizers, italianrecipes, partyfood
Prep Time 30 minutes
Assemble Time 5 minutes
Servings 20 Bruschetta

Ingredients

  • 1 head Garlic
  • Olive Oil
  • 2 8 oz packages Cherry Tomatoes can also use grape tomatoes
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1 cup Ricotta Cheese
  • 1 cup Cannelloni Beans or other white bean
  • 1 tsp Dried Basil
  • 1/2 tsp Garlic Powder
  • 1 loaf of French Baguette
  • 1 stick Butter

Instructions

  1. Preheat oven to 350 degrees. Place head of garlic on aluminum foil and drizzle with olive oil. Wrap loosely and place in oven. Bake for 30-40 minutes, or until garlic is tender and slightly browned. Remove and set aside to cool.
  2. Heat about 3 tbsp of olive oil over medium heat in a sauté pan (enough to coat pan). Add tomatoes, salt and pepper. Cook, stirring occasionally until tomatoes are softened and juices are thickened, about 25 minutes.
  3. Meanwhile, place ricotta, beans, basil, garlic and a pinch of salt and pepper in food processor or blender. Puree until smooth and creamy. Set aside.
  4. Once roasted garlic is cooled (it should easily peel away from the shell), add cloves to tomato mixture. Set aside.
  5. Heat about ½ cup of olive oil (you want it to be about ¼” deep) in a large sauté pan over medium-high heat. Add bread slices and fry 3-4 minutes each side until golden brown. You may need to work in batches.  Add more oil if needed. Place finished pieces on serving platter/dish.

  6. Once all your bread is fried, evenly spread with about 1-2 tbsp of the ricotta/bean mixture and evenly top with roasted garlic/tomatoes mixture.
  7. Serve warm or room temperature.

Recipe Notes

*You can make the roasted garlic, tomatoes and bean spread ahead of time. Simply store in containers and place in the refrigerator for up to 1 week until ready to assemble.

*You may have leftover ricotta/white bean mixture: use on toast, pizza, pasta, etc!

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