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Sun-Dried Tomato & Ricotta Bruschetta


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  • Serves: 6
  • Yields: 6 first-course servings
  • Total Time: 10 min
  • Prep Time: 8 min
  • Cook Time: 2 min
  • 1/2 (12-ounce) baguette, cut horizontally in half
  • 2 tablespoon(s) refrigerated pesto
  • 1/2 cup(s) part-skim ricotta cheese
  • 1/4 teaspoon(s) salt
  • 1/4 cup(s) drained chopped oil-packed sun-dried tomatoes



Step 1

Prepare outdoor grill for direct grilling on medium.
Meanwhile, brush cut sides of baguette with pesto. In small bowl, combine ricotta and 1/4 teaspoon salt.
Place baguette on grill, cut sides down, and cook about 2 minutes or until toasted. Transfer to cutting board.
Spread ricotta mixture on grilled sides of baguette; top with sun-dried tomatoes. Cut each crosswise into 6 pieces.

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