Roasted Tomato Bruschetta with Whipped Goat & Ricotta

 

This Roasted Tomato Bruschetta with Whipped Goat & Ricotta is the perfect balance of creamy, savory, and fresh. Sweet blistered tomatoes are layered over toasted bread with a whipped goat cheese and ricotta spread for an easy appetizer, summer lunch, or entertaining recipe everyone will love.

Roasted Tomato Bruschetta with Whipped Goat & Ricotta

Lately I’ve been on a bit of an Italian cooking journey in my kitchen — slowing down, using simple ingredients, and letting those classic flavors really shine. Some recipes are comforting, some are impressive, and then every once in a while you make something that feels like both.

This Roasted Tomato Bruschetta with Whipped Goat & Ricotta was one of those recipes for me.

I’ve actually been making this whipped ricotta and goat cheese mixture constantly lately because it’s just that good. Creamy, tangy, rich, and incredibly versatile — it instantly makes simple ingredients feel elevated. The second I paired it with these warm roasted tomatoes and crispy toasted bread, I knew I had to share it with you.

The sweet burst tomatoes, creamy whipped cheese, crispy toasted bread, and all those savory juices soaking into every bite… it immediately felt like something I’d order at a cozy little wine bar and then think about for days afterward. After the first bite, I knew it was one I had to share with you.

It’s simple enough for a casual lunch, beautiful enough for entertaining, and honestly one of those recipes that makes ordinary ingredients taste incredibly special.

Enjoy!

Ingredients

• Cherry or grape tomatoes
• Olive oil
• Salt & Black pepper
• Goat cheese
• Ricotta cheese
• Thick sliced Multi-grain bread - or any rustic Italian bread or sliced baguette will work.  

Equipment

• Oven-safe baking dish
• Mixing bowl
• Whisk
• Large skillet or grill pan
• Serrated knife
• Serving platter

-- Let’s Make It Together

Preheat your oven to 400°F.

Add the tomatoes to an oven-safe baking dish and drizzle with olive oil. Season with salt and black pepper, then toss to coat. Roast for 15–20 minutes, or until the tomatoes are blistered and beginning to burst.

While the tomatoes roast, whisk together the goat cheese and ricotta until smooth and creamy.

Heat a skillet over medium-high heat. Drizzle the bread slices with olive oil and toast until golden on both sides.

To assemble, spread the whipped cheese mixture onto the toasted bread and spoon the warm roasted tomatoes and juices over the top.

Serve immediately and enjoy warm.

-- Perfecting the Cooking Process

The key to making this bruschetta truly exceptional is roasting the tomatoes just until they blister and release their juices without fully collapsing. Blistering simply means the tomato skins begin to wrinkle, split slightly, and develop lightly roasted spots while the inside becomes soft and juicy. Those concentrated juices mix beautifully with the whipped cheese and soak slightly into the toasted bread, creating layers of flavor and texture in every bite.

-- Add Your Touch

This recipe is incredibly flexible and easy to personalize depending on the season or occasion.

Try adding fresh basil, hot honey, balsamic glaze, or a drizzle of pesto for even more flavor. You could also top it with prosciutto for a more substantial appetizer or swap in whipped feta for a slightly saltier twist.

For entertaining, I love serving this on a large wooden board with olives, marinated vegetables, and a chilled glass of white wine.

Set the Mood

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

If you love recipes that feel elevated without being complicated, this Roasted Tomato Bruschetta with Whipped Goat & Ricotta is one you’ll come back to again and again. It’s simple, beautiful, and packed with flavor in the best possible way.

If you make it, I’d love to hear how you served it and what personal touches you added.

And if you’re enjoying these cozy Italian-inspired recipes lately, be sure to check out my other fresh appetizers, easy entertaining recipes, and seasonal favorites.

Before You Start

Can I make this ahead of time?

You can roast the tomatoes and whip the cheese mixture ahead of time, but assemble the bruschetta just before serving so the bread stays crisp.

What bread works best?

You want a bread that toasts really well and has some heft to it so it doesn't sink when you add toppings to it.  A hearty multi-grain, Rustic Italian or baguette slices work beautifully because they hold up well to the toppings.

Can I use only goat cheese?

Yes, but the ricotta helps mellow the tanginess and creates a creamier texture.

How should I store leftovers?

Store the tomato mixture and whipped cheese separately in the refrigerator for up to 3 days. Toast fresh bread before serving again.

Can I serve this cold?

It’s best served warm or room temperature, though the leftovers are still delicious chilled.

Amazon Finds: 10 Entertaining Steals

10 great entertaining deals from Amazon!

I've found some great deals on Amazon for all your entertaining needs this Fall and beyond.  Everything from linens to serving dishes to charcuterie boards.  I've got you covered here.  Check out the items below for some of the best deals on Amazon's entertainment ware.

Enjoy!

1. 

Pumpkin Charcuterie Board - made from 100% Acacia wood 12"x13" - $29.99

Don't you just love this??? This is a great board to use for all your Fall and Halloween parties.  Use it as a cutting board, décor for your kitchen, and makes a great charcuterie or snaking board.  They also have a cute leaf shaped board that's perfect this time of year.

2. 

Stoneware Pitcher - Beautiful small pitcher 6.25" - $29.99

This can be used as décor in your kitchen and will suit most decorative styles.  It can also be used as a vase to hold faux or real flowers.  Serve water or juice in style to your family or guests.

3.

Wooden Handled Appetizer Forks - set of 6 $12.98

These are the perfect item for all your appetizer needs.  I've had my set for 4 years and they the same as the day I got them.  I use them for my charcuterie boards or cheese and fruit platters.  Great serving utensil.

4. 

Mango Wood Salad Servers - $16.99

I've had these salad servers for several years and they are really nice.  Long handles make it easy to toss salads.  They come in 8 different colors, I have the white ones.  Perfect for any kitchen and make serving so easy.

5. 

Fall Pumpkin Paper Napkins - 6.5" x 6.5" $15.99

Gorgeous paper napkins bring in all the colors of fall with the look of a painting.  The colors are modern and yet still rustic.  Add a special touch to your buffet, Thanksgiving dinner, Friendsgiving, Autumn picnic, cocktail hour, or fall get together!

6.  

White Ceramic 10" bowlsWhite Ceramic 10" Bowls - set of 4 $31.19 (limited time deal) plus 5% coupon

These are big beautiful bowls.  I use these as serving bowls for side dishes, pasta bowls, soup or chili bowls, and salad bowls.  They are very versatile, elegant, and sturdy.  A really great all purpose bowl that will serve both your entertaining needs and everyday family meals.

7. 

Stainless Steel Serving Utensils - set of 6 $18.99

You know how the dryer eats one of the socks?  Well I have a drawer that eats my serving utensils!  I can never seems to have a whole set so I bought these.  Now I have 2 sets.  They are BEAUTIFUL.  It comes with 2 forks, 2 slotted spoons, and 2 serving spoons.  Great for all occasions and the upcoming Thanksgiving and Winter Holidays.  A must have when entertaining!

8. 

White ceramic serving platters - set of 3 $29.99

3 platters in 14" &12" & 10" sizes with a gold rim, are staples in my home.   I use them when serving dinner family style and for special occasions such as dinner parties, Thanksgiving and Christmas, serving New Years Eve appetizers.  Perfect for every entertaining opportunity.  They are so versatile you can use them for everything from main dishes to bread plates.  Elevate your food presentation!

9.

Cotton Linen Tablecloth - $20-$30 depending on size

Everyone needs a great tablecloth.  This is a  beautiful neutral tablecloth with a delicate embroidered leaf motif.  I love the muted colors and delicate vine motif.  It is very elegant for entertaining yet simple enough for everyday dining.  It's a great Fall seasonal layer to your table.

10.

Wood rustic cake stand with acrylic dome and White elegant cake stand- $29-$39

A cake stand has a multitude of uses other than holding a cake.  Try breakfast pastries, a cheese board, fresh fruit, cupcakes or muffins, or even appetizers.  The wood one above is a 6 in 1 cake stand that you can turn it over and use as chip and dip, punch bowl, snack compartment tray.  This one is very versatile.

Disclaimer: I am a participant in the Amazon Associates program. Should you purchase and items from some of the links above I may receive a small commission at no cost to you.

Mediterranean Couscous Salad

This fresh Mediterranean Couscous Salad is flavor packed with fresh cherry tomatoes, chickpeas, cucumbers, herbs, and feta cheese. A salad you'll want to make all year-round!

Mediterranean Couscous Salad

Tomatoes are at their peak and it's time to take advantage of that by using them in this quick and easy throw together salad.  It's main base is Israeli couscous which is pre-toasted tiny balls of pasta.  This type is larger than the Moroccan type you typically associate couscous with.  It's perfect for salads and lends substance to the dish.  (See below for product sources)  The dish takes advantage of juicy ripe cherry tomatoes that are sweet and bursting with flavor this time of year.  Below I show you my favorite type of cherry tomato.

The salad is very easy to pull together.  Just cook up the couscous, chop your vegetables and herbs, then toss with chickpeas and feta cheese.  A lemon vinaigrette is made to top off the salad.  This one is a winner and I've been making a variation of this all summer long.  In fact, you could make this all year long, but do take advantage of the premium tomatoes that are available now.

Enjoy!

What Ingredients do I need?

• Cherry tomatoes - buy the plumpest, most red tomatoes you can find.  If you can find them on the vine, these tend to have the most flavor.

• Israeli couscous - larger than regular pasta, this is my favorite brand.

• Chickpeas - aka garbanzo beans

• Lemon - for juicing

• Olive oil - get extra virgin

• Garlic - use fresh, pre-minced, or even frozen will do.

• Fresh dill - In summer get the fresh herbs while you can. 

• Persian cucumbers - little green gems that don't need peeling! Bright cool taste.

• Feta Cheese - I prefer buying a block of feta and crumbling it myself.  Feta made from sheep's milk is a wonderful treat as well.

Substitutions and Variations

• Grains such as quinoa, farro, bulgur, or wheat berries may be substituted for the couscous.

• Any mini pasta such as farfalle, penne, or rotini may be used.  They now come in mini sizes.

• Use ripe chopped tomatoes, or heirloom tomatoes if they look better than cherry tomatoes.

• Use English cucumbers instead of Persian.

• Leave off the cheese if needed.

• White cannellini beans would work well.

• Don't care for dill? Try parsley, thyme, or basil.

Kitchen Tips and Notes

• Cook the couscous first since it has to cool before assembly.

• Dried herbs:  I haven't tried it with dried dill, but off season this might be an option.  I would put the dried herbs in with the vinaigrette and then mix it in to the salad.

• For Vegan's use a vegan cheese or leave it off.

• This salad keeps well in the refrigerator for several days in an airtight container.

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Mediterranean Couscous Salad

serves 4-6

1 cup Israeli couscous
1 Tablespoon fresh lemon juice
1 Tablespoon extra virgin olive oil
1 garlic clove, minced
Kosher salt & freshly ground black pepper to taste
3-4 cups of cherry tomatoes, (about 1 1/2 pints), halved 
1 15oz can chickpeas, drained and rinsed
3-4 Persian cucumbers (depending on size), sliced
1/2 bunch fresh dill, chopped
1/3 cup crumbled feta cheese
Kosher salt & freshly ground black pepper to taste

Cook the couscous according to the package directions.  Drain is need be and set aside to cool.

In a small bowl or jar add lemon juice, olive oil, garlic, and a pinch of salt and pepper.  Whisk or shake until emulsified.  

In a large bowl add the cooled couscous, tomatoes, chickpeas, cucumbers, and dill.  Stir to combine.  Drizzle with dressing and toss until well distributed.  Top with crumbled feta cheese and season with salt & pepper to taste if necessary.  Drizzle a little olive oil on top and serve.

Cooling Cucumber Salad

This Cooling Cucumber Salad is crisp and fresh and perfect for hot summer days!

Cooling Cucumber Salad

There's nothing more refreshing than a cold cucumber salad.   Cool and crisp cucumbers are sliced into sticks and coated with lemon, garlic, and herbs to make a deliciously light salad.

Perfect as a side dish for all your potlucks, barbecues, and summer cookouts.  The dish is very easy to make and can be made ahead. It's one recipe you'll want to keep handy.

What Ingredients do I need?

• Cucumbers - Any type of cucumber will work, but the Persian cucumbers or the Hot House/English cucmbers can have the peel left on, which make everything easier.  

• Dill -  Fresh dill is best so you get that crisp herby flavor.

• Garlic - You can use pre-minced garlic or use garlic cloves that you mince yourself, whichever is more convenient.

• Lemon Juice from a real lemon for the best flavor

• Olive Oil

• Salt and Pepper

Kitchen Tips and Notes

• Use a mandolin like this one for quick and easy slicing in to sticks.  Make sure to use the food gaurd.   Otherwise you can use a knife.

• The salad can be kept in the refrigerator up to 3 days.

• Mix it up a little and add some slice red onion to the mix.

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Cooling Cucumber Salad

Serves 4

3 lbs. Cucumbers 
1 bunch of fresh dill, chopped
2 garlic cloves, minced
3 Tablespoons lemon juice
1 teaspoon kosher salt
1/2 teaspoon pepper
4 Tablespoons olive oil

Using a mandolin, slice the cucumbers into sticks. 

Place the cucumber sticks into a mixing bowl. Sprinkle the fresh dill, minced garlic, lemon juice, olive oil, salt, and pepper on top and mix well. Serve.

Summer Entertaining: Fig Crostini

The perfect appetizer bite or snack using ripe summer sweet figs.

Fig Crostini 

A lot of people don't know what to do with summer figs. Truth be told I have a hard time keeping my husband from gobbling them down before I get to use them in different dishes.   This year we have a bumper crop of figs just waiting to pop on our menus.

Today we are talking more about a method than a recipe. I'll show you how to put together these scrumptious fig crostini that you can serve as a quick appetizer or midday snack. I took these along with our meal for a concert in the park. These are sweet and delicious and oh so simple to make. You're gonna love them!

Enjoy!

What Ingredients do I need?

• Small crusty French style baguette
• Olive oil
• Mascarpone Cheese
• Fresh Figs

Substitutions and Variations

• Mix ricotta cheese with mascarpone for a different version

• Serve on crackers instead of crostini

• Add a dollop of fig jam to the mascarpone cheese for more of a fig flavor

• Top with a sprig of mint

Kitchen Tips and Notes

• Watch the bread closely when toasting to avoid burning.
• Perfect as appetizers for summer entertaining
• Great as an after school snack
• Perfect with afternoon coffee or tea

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Fig Crostini

Makes 12 crostini bites

One French style baguette loaf

Olive oil
3 or 4 ripe figs
Mascarpone cheese

Preheat your oven to 350ﾟ. Slice your French style baguette thinly cutting off 12 rounds.  (You will have left over bread.)  Place the bread on a baking sheet and spread a dab of olive oil over each piece and bake for 5 to 6 minutes until toasted. Remove from oven.

Spread each toasted bread piece with mascarpone cheese. Wash and dry your figs. Slice the figs into thin slices and place on top of the cheese. Place on a platter and serve.

Summer Entertaining: Corn and Stone Fruit Salad

This salad adds corn to bring a sweet crunch that pairs with ripe plums, nectarines, and herbs.  All topped with a bright vinaigrette.  Summer in a salad!

Corn and Stone Fruit Salad

Summer is filled with fresh produce and to make good use of it's abundance I like to put all varieties of fruits and vegetables in my salad.  Today's salad is a true winner!  It features fresh green leaf lettuce, crisp corn right off the cob, juicy plums and nectarines, and a sprinkling of mint.  This is all topped with a bright vinaigrette that allows the produce to shine.

This salad is easy to make and will be on the table in a flash.  Making a homemade vinaigrette is easier than you think, and this one is only 4 ingredients, foolproof, and much better than anything bought in the store.  I served this salad for dinner with a grilled steak and some crusty bread.  It was wonderful!  

This salad would be great to take to a pot luck, alongside any grilled protein, take along on a picnic, or have with some added shredded chicken for lunch.  It's the new perfect summer salad!

Enjoy!

What Ingredients do I need?

• green leaf lettuce
• corn on the cob
• nectarines - you want ripe but a little firm
• plums - you want ripe but a little firm
• green onions
• mint -fresh is best
• olive oil
• apple cider vinegar

Substitutions and Variations

• Use red leaf or romaine lettuce

• Add peaches to the mix

• Add chives

• Don't like mint? Add basil or parsley

• Red or white wine vinegar would be a good choice instead of apple cider vinegar

• Get bold and add some feta or ricotta salata cheese

Kitchen Tips and Notes

• Did you know you can eat corn raw?  Yes you can.  Fresh corn right off the cob is sweet and crisp.  No cooking makes this even easier!

• To easily keep corn from scattering all over the board when cutting, place the cob standing up in a bowl and cut down the cob.  The bowl will catch all the kernels.

• Fan your slices of fruit for a pretty presentation.

• You can arrange this on a platter for a pretty presentation that's easier for guests to serve themselves.

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Corn and Stone Fruit Salad

serves 6

5 cups green leaf lettuce, chopped
3 ears corn, husks and silks removed
2 - 3 nectarines and plums, sliced
2 green onions, white and green parts chopped
1/3 cup coarsely chopped fresh mint
2 Tablespoons apple cider vinegar
1/4 cup olive oil

1 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a large bowl or platter place lettuce.  Remove corn from the husks using a knife.  Add corn to the bowl.  Add sliced plums and nectarines to the bowl. Add green onions and mint.

In a small bowl add vinegar and whisk in the olive oil until emulsified. Add salt & pepper and stir. Add to the dressing and toss. Serve.