Ricotta Bruschetta


  • 1 pint cherry tomatoes
  • 1 cup Dutch Farms Whole Milk Ricotta Cheese
  • ½ cup thinly chopped spinach leaves
  • 3 Tbs thinly chopped fresh basil
  • 1 baguette French bread
  • 2 Tbs olive oil
  • 2 garlic cloves, peeled, halved
  • Salt and pepper


  • Cut cherry tomatoes in half lengthwise, mix in salt and pepper and set aside.
  • In a small mixing bowl, combine ricotta cheese, chopped spinach, and 2 Tbs chopped basil
  • Slice and toast bread until golden brown. Rub toast with raw side of the halved garlic clove, 3-4 strokes per slice of bread. Brush top of bread with olive oil.
  • Assemble bruschetta by topping each piece of toast with ricotta mixture, followed by sliced tomatoes. Garnish with remaining basil.

Recipe adapted from