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–+ servings
creamy spinach ricotta bruschetta

Spinach Ricotta Bruschetta

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Italian
Servings 8 pieces

Equipment

  • 1 Baking sheet
  • 1 Mixing bowl
  • 1 Small skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 pastry brush
  • 1 Spoon
  • 1 microplane or zester

Ingredients
  

  • 1 baguette loaf sliced 1/2-inch thick
  • 2 tablespoon extra-virgin olive oil
  • 1 clove garlic halved
  • 2 cup fresh spinach roughly chopped
  • 1 teaspoon olive oil
  • 1/2 cup ricotta cheese whole-milk
  • 2 tablespoon Parmesan cheese finely grated
  • 1/2 teaspoon lemon zest finely grated
  • 1 tablespoon lemon juice fresh
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 teaspoon kosher salt plus more to taste
  • 1/8 teaspoon black pepper freshly ground
  • 6 cherry tomatoes quartered
  • 6 basil leaves thinly sliced

Instructions
 

  • Preheat the oven to 425°F and arrange baguette slices on a baking sheet.
  • Brush both sides of each slice lightly with the 2 tablespoons of olive oil.
  • Toast in the oven for 6 to 8 minutes, flipping once, until golden and crisp.
  • While bread toasts, warm 1 teaspoon olive oil in a small skillet over medium heat.
  • Add chopped spinach and sauté for 1 to 2 minutes until just wilted, then set aside to cool slightly.
  • In a mixing bowl, combine ricotta, Parmesan, lemon zest, lemon juice, red pepper flakes, salt, and black pepper until smooth.
  • Stir the wilted spinach into the ricotta mixture until evenly distributed.
  • Rub the cut side of the garlic clove over the warm toast tops to lightly scent them.
  • Spoon the spinach-ricotta mixture onto each toast and spread to the edges.
  • Top with cherry tomato quarters and sprinkle with basil, then season with a pinch of salt if desired.
  • Let the bruschetta rest 5 minutes so flavors meld and toast softens slightly before serving.

Notes

Use whole-milk ricotta for a creamy, rich topping; if your ricotta is watery, drain it in a fine sieve for 15 minutes to prevent soggy toast. For extra crunch and flavor, toast the baguette a touch darker, but watch closely to avoid scorching. You can substitute baby spinach with thawed frozen spinach—just squeeze it very dry before mixing. Add-ins like minced shallot, a drizzle of good balsamic, or toasted pine nuts elevate the bite. If serving later, keep the toast and topping separate and assemble just before eating; leftovers are best enjoyed the same day.
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