Bruschetta with Tomatoes and Ricotta Salata we have chosen rustic bread such as semolina bread or ciabatta, which toast beautifully and stay crisp under the toppings.

Here we use a mix of colourful tomatoes—yellow, green, red—for a vibrant, fresh topping paired with oregano or basil and savoury ricotta salata flakes.

 

Serving Size: 2 | Preparation time: 15 mins | Cooking time: 5 mins

  • 2 slices rustic bread
  • 1 clove garlic, peeled
  • Chopped tomatoes (mixed colours if possible), to taste
  • 1 tsp dried oregano or a few fresh basil leaves
  • Ricotta Salata flakes, to taste
  • Extra virgin olive oil (EVOO), to taste
  • Salt, a pinch

Method

Place the chopped tomatoes in a bowl. Season with two generous glugs of extra virgin olive oil, a pinch of salt and oregano or torn basil leaves. Mix well and set aside to marinate.

Tip: Let the tomatoes rest for 10 minutes so they release their juices.

Toast the bread slices in the oven, on a griddle or in a non-stick pan without oil. Toast until crispy and golden on both sides.

 

Rub the garlic clove over both sides of the warm toasted bread. Drizzle lightly with olive oil. Spoon the seasoned tomatoes on top, add ricotta salata flakes and finish with a final drizzle of olive oil.

Serve your bruschetta with tomatoes and ricotta salata immediately.

 

 

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