Food | Appetizers | Vegetarian

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

Print Recipe

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!

Shared Food

Ingredients:

  • 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

Directions:

Shared Food

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

Shared Food

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

Shared Food

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

Shared Food

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.

Shared Food

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


Related Articles