Food | Appetizers | Vegetarian

Ricotta Bocconcini Bruschetta 2 Ways Is a New Spin on a Classic Appetizer

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Bruschetta is one of my favorite appetizers to serve at a dinner party, or even just to treat my family for a relaxing night at home. You just can't beat crispy baguette slices topped with deliciousness!

This recipe for Ricotta Bocconcini Bruschetta is done two ways - one with colorful heirloom tomatoes, and the other with earthy mushrooms. Both have a deliciously creamy ricotta bocconcini mixture underneath for a flavor you just can't beat! Serve these up and they'll be gone in no time!

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  • 7 ounces Ricotta
  • 7 ounces Bocconcini
  • 15 cloves roasted garlic
  • 1 cup olive oil
  • 1 baguette

For the heirloom tomato bruschetta

  • 2 red heirloom tomatoes
  • 2 yellow heirloom tomatoes
  • 2 orange heirloom tomatoes

For the mushroom bruschetta

  • 1/4 cup butter
  • 1 garlic clove, crushed
  • 3 1/2 ounces Enoki mushrooms
  • 3 1/2 ounces oyster mushrooms


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For the spread, in a blender or food processor, add ricotta, bocconcini, olive oil and garlic.

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In a saucepan, melt butter, add garlic, then add mushrooms, sautéing until just wilted.

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Cut baguette into 3 6-inch pieces, and top with ricotta spread.

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Interlock the tomato by colors onto the ricotta spread on one piece of baguette.

On another piece of baguette, top with oyster and enoki mushrooms.

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Top the remainder of the baguette pieces, broil for 5 minutes and serve.

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