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Tomato Bruschetta by Tad Lombardo

Recipe by Tad Lombardo

Use your own home made ricotta to add that special touch to this gorgeous recipe.

  • 5 Ripe Tomatoes (Roma or Heirloom would be perfect)
  • ½ Red Onion, finely chopped
  • ½ Cup Ricotta Cheese
  • ½ Cup Parmesan Cheese (24 month aged, grated)
  • Bunch Fresh Basil, (washed and chiffonade)
  • ¼ Cup Extra Virgin Olive Oil
  • 4 Cloves Garlic
  • Sea Salt and Pepper to taste
  • Fresh Banquette Bread
  1. Preheat oven to 180C.
  2. Slice the baguette on an angle into thin slices. Drizzle with extra olive oil and sprinkle with salt and pepper. Toast until golden and turn over slices and toast the back. Remove from oven. Cut Garlic cloves in half and brush one side of toasted bread slices and set aside.
  3. Finely chop tomatoes. Combine Tomatoes, red onion, basil and olive oil. Salt and pepper to taste. Set aside for 15 minutes for flavours to marry.
  4. Spread some of the ricotta cheese on each toasted bread slice. Top bread slices with ricotta spread and the tomato mixture and sprinkler with Parmesan cheese. Serve your delicious tomato bruschetta and enjoy.

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