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
• Garlic
• 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. Add in minced garlic and 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 garlicky 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.

Winter Crostini with Goat Cheese, Cranberry & Pistachios

 

Winter crostini made with creamy goat cheese, cranberry preserves, and pistachios. A simple, elegant appetizer perfect for winter entertaining and last-minute hosting.

Winter Crostini with Goat Cheese, Cranberry & Pistachios

Every winter, there’s always that moment when you realize you need one more appetizer. Friends popping by, small get-togethers, and even impromptu gatherings.  I don't want to make something complicated or time-consuming—just a little something that feels special, looks beautiful on a platter, and makes it seem like you planned ahead.

That’s where these winter crostini come in.

It's layered with creamy goat cheese, jewel-toned cranberry preserves, and a sprinkle of chopped pistachios.  Each bite tastes tangy, sweet, and crunchy and the colors alone just feel perfect for the season—a deep red, soft white, and a pop of green—making them as eye-catching.  

Crostini are also one of my favorite hosting shortcuts. Toast the bread, spread, spoon, sprinkle—and suddenly you have an appetizer that works just as well for a cozy winter gathering as it does for a festive evening with friends. They’re simple enough for a last-minute addition, but elegant enough to hold their own on a cheese board or appetizer spread.  Another great one to try would be my Plum and Mascarpone Crostini.

Whether you’re hosting a winter get-together, setting out snacks for a special evening, or just want something small and satisfying to share, these winter crostini always fit the moment.

Enjoy!

What Ingredients Do I Need?

• French Baguette - The sturdy base for crostini—sliced and toasted until golden so it holds all the toppings without getting soggy.

• Olive Oil - A light brush adds flavor and helps the bread toast up crisp and golden in the oven.

• Goat Cheese - Creamy, tangy, and easy to spread, goat cheese balances the sweetness of the preserves perfectly.

• Cranberry Cherry Preserves - Adds a sweet-tart pop of flavor and that deep red color that feels just right for winter.

• Pistachios - Chopped pistachios add crunch, a hint of saltiness, and a little texture to finish each bite.

Substitutions and Variations

Substitutions

• Swap the Cheese - Cream cheese, mascarpone, or whipped ricotta all work beautifully if goat cheese isn’t your favorite.

• Change the Preserves - Cranberry orange, cherry, fig, or even raspberry preserves can be used depending on what you have on hand.

• Use a Different Nut - Chopped walnuts, pecans, or sliced almonds are easy alternatives to pistachios.

Variations

• Savory-Sweet Twist - Add a drizzle of honey and a pinch of flaky sea salt over the top just before serving.

• Herb-Forward - Finish with a light sprinkle of fresh thyme or rosemary for an earthy winter note.

Kitchen Notes and Tips

• Toast the baguette just until golden—over-toasting can make the crostini too hard to bite into.

• Let the crostini cool slightly before spreading the goat cheese so it doesn’t melt.

• For easier spreading, bring the goat cheese to room temperature first.

• Assemble just before serving for the best texture and presentation.

• These crostini pair well with wine, cocktails, or as part of a larger cheese board spread.

Other Crostini Recipes

Fig Harvest Crostini

Strawberry Crostini

Plum and Mascarpone Crostini

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

    RECIPE IS DOWN BELOW👇     

Fig Week: Fig and Goat Cheese Salad

This fresh fig and goat cheese salad is a wonderful mix of textures and flavors.  The perfect early fall salad!

Fig and Goat Cheese Salad

The last installment of my Fig Week recipes ends with a simple salad that is a mixture of textures and flavors.  Fresh figs, creamy goat cheese, crunchy walnuts, sit on a bed of green leaf lettuce.  The combination can't be beat. You have sweet and savory flavors that all pack a punch.  Top it with a simple balsamic vinaigrette and you have a wonderful salad perfect for the transitional season to fall.  

It only takes minutes to throw together this salad but the payoff is immense in flavor.  It would be great for a light lunch or as a side dish to grilled steak or chicken.  We had this for lunch the other day with some crusty bread for lunch with a crisp glass of sauvignon blanc eating alfresco and enjoying the afternoon.  Such a wonderful meal.  Hurry to the store while the figs are in season (it's a short season) and grab some to make this excellent salad.

Enjoy! 

What Ingredients do I need?

• Green Leaf Lettuce 

• Fresh Figs - In season now.  Find them in stores or at a farmer's market

• Goat Cheese 

• Walnuts 

• Creamy Balsamic Dressing- I used Brianna's brand

Substitutions and Variations

• Cheese: Try a flavored goat cheese or switch to feta cheese 

• Greens: switch to red leaf lettuce or try arugula 

• Nuts:  Try pecans or pistachios 

Kitchen Tips and Notes

• Make as much or as little as you need by adjusting the ingredients accordingly. 

• I love Brianna's Creamy Balsamic Dressing.  It has great flavor without all the bad stuff, plus its non-dairy, gluten and soy free.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Fig and Goat Cheese Salad

1 head of green leaf lettuce, chopped
6-8 figs, stems cut off and quartered
1/3 cup walnuts
2 oz goat cheese, crumbled
Creamy Balsamic Dressing

In a large bowl or platter add the lettuce and top with the figs, walnuts, and goat cheese.  Drizzle with balsamic dressing and serve.

 

Fig Week: Fig Flatbread

Try this sweet and savory flatbread that has an unexpected topping of fresh figs, crumbled goat cheese, arugula, and a drizzle of heavenly balsamic glaze.  Not your ordinary thin-crust pizza!

Fig Flatbread

If you aren't lucky enough to have a fig tree in your yard (or a generous neighbor) make sure to go to the farmer's market and grab a few pounds of ripe figs and make this wonderful Fig Flatbread.  

Store-bought flatbread topped with sweet figs and crumbled goat cheese  make an extraordinary thin-crust pizza.  A drizzle of tangy balsamic glaze and a handful of peppery arugula give this a beautiful and flavorful finishing touch.  

This is one of the easiest pizzas to make and the taste is phenomenal!  I use some of the figs and bake them on the flatbread with some of the cheese and they turn out roasted and jammy.  Then I add the remaining fresh figs on top along with more goat cheese, arugula and get a fresh salad like pizza.  Soooo good!

Enjoy!

What Ingredients do I need?

• Flatbread - store bought is great - see kitchen tips and notes for my favorite choices

• Fresh figs

• Goat Cheese

• Arugula

• Balsamic Glaze - see kitchen tips and notes for my favorite choices

Substitutions and Variations

• Add spinach instead of arugula

• Buy store bought pizza dough and roll out really thin instead of purchasing flatbreads

• Try feta instead of goat cheese

Kitchen Tips and Notes

• Flatbreads:  use store-bought naan or flatbread.  Stonefire and Brooklyn Bred are both great brands

• Balsamic glaze - this is balsamic vinegar that has been reduced which gives it a condescended flavor and thickness. Brands - Colavita, Trader Joes, Roland Foods Glaze of Modena

• Make individual flatbread for each person or make 1 or 2 large flatbreads

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Fig Flatbread

1 pkg store-bought Flatbread (individual size or large size)
6 figs, thinly sliced crosswise
8 oz goat cheese, crumbled
1 cup (large handful) arugula
1/4 cup balsamic glaze


Preheat the oven to 450 degrees. Take the store-bought flatbreads and place them on a baking sheet. Top the flatbread with 1/3 of the fig slices and the cheese. Bake about 10 minutes until the crust is slightly browned. Remove from the oven.

Top the flatbread with the remaining figs, arugula, and cheese. Drizzle with the balsamic glaze. Serve.

Summer Fresh Recipe Series: Strawberry Crostini

When fresh berries are available Strawberry Crostini is the perfect summer appetizer!

 Strawberry Crostini 

We stopped by the farmers market today and found the most delicious strawberries.   These will be perfect used in an appetizer for this evening's get together with friends.  So playing off of a traditional crostini appetizer I decided to incorporate the strawberries. 

Toasted french bread is the base for a spread of goat cheese, topped with cut strawberries, and a drizzle of balsamic vinegar.  Luscious and creamy, bursting with flavor. YUM!

Enjoy!

What Ingredients do I need?

• French Baguette
• goat cheese
• strawberries
• balsamic glaze

Substitutions and Variations

• use ricotta, marscapone, or cream cheese instead of goat cheese

• try roasting the strawberries

• add some chopped basil

Kitchen Tips and Notes

• Balsamic glaze is a syrup like reduction of balsamic vinegar.  This is a good brand.

• By ripe organic strawberries for the best flavor.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Strawberry Crostini

(make as many as you wish)

1 French Baguette, sliced thinly
1 log of goat cheese
organic strawberries, chopped in to bite size pieces
balsamic glaze

Toast the baguette slices in the toaster in place them on a cookie sheet and toast in the oven at 350 degrees 10 minutes.

Spread goat cheese on the tops of each slice.  Add the slice strawberries.  Drizzle each toast with balsamic glaze.  Serve.

Spring Fling: Strawberry Spinach Couscous Salad

A delicious and healthy salad loaded with couscous, goat cheese, strawberries, spinach and almonds.  All doused in a lemon vinaigrette.  The perfect salad this Spring and Summer!

Strawberry Spinach Couscous Salad

Spring has finally hit Southern California and hopefully all the rain is a thing of the past.  We've come out of our drought after soooo many years.  This makes me want to eat light and healthy and I just picked up some ripe red strawberries so a salad is in order!  This salad is perfect for Spring and Summer meals.  It's filled with great ingredients like, juicy ripe strawberries, baby spinach, Israeli couscous, goat cheese, and sliced almonds for crunch.  Then you make a great lemon vinaigrette and toss it all together and end up with one of the best salads of the season!

Serve this along side the protein of your choice.  It's perfect for picnics, BBQs, potlucks, Mother's Day, Easter (next year) Memorial Day, graduation parties, bridal or baby showers.  You name it, it's a winner!

What Ingredients do I need?

• Cooked Israeli couscous
• Baby Spinach
• Strawberries
• Goat cheese
• Sliced Almonds
• Lemon
• Honey
• Dijon Mustard
• Olive oil

Substitutions and Variations

• Try a different grain such as farro, bulgar, or quinoa.

• Add kale or arugula instead of spinach.

• Switch up the cheese. Try feta, cotija, or ricata salata.

• Try a poppyseed dressing.  Here's my recipe for a Lemon Poppyseed dressing.

Kitchen Tips and Notes

• I always like to use either a leftover grain or cook the grain/couscous ahead of time so that it cools down to room temperature.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Additional Strawberry Salads to Try:

• Strawberry Avocado Spinach Salad with Poppyseed Yogurt Dressing

• Summer Salad

• Spinach and Strawberry Salad

• California Salad

Strawberry Spinach Couscous Salad

serves 4-6

Salad

2 cups cooked and cooled Israeli couscous
2 large handfuls baby spinach
2 cups sliced strawberries
2 oz crumbled goat cheese
1/3 cup sliced almonds

Vinaigrette

1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 tablespoon dijon mustard
1 tablespoon extra virgin olive oil
2 teaspoons honey 
salt and freshly ground black pepper to taste

Combine all of the ingredients for the salad in a large bowl. In a small bowl or mason jar, whisk together ingredients for the vinaigrette. Pour the vinaigrette over the salad and toss until coated.