Tomato and Ricotta Salata Bruschetta

This tomato bruschetta with ricotta salata is a perfect appetizer for dinner parties and a definite crowd pleaser.


    • 1 loaf Italian bread, cut into 1/2-inch diagonal slices
    • 6 cloves garlic, halved
    • 6 medium tomatoes, seeded and cut into 1/2-inch pieces
    • 1 (4 ounce) package ricotta salata, cut into 1/2-inch pieces
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon finely chopped red onion
    • 1 tablespoon chopped fresh basil
    • ¼ teaspoon salt
    • ¼ teaspoon ground black pepper


  1. Preheat the oven to 400 degrees F (200 degrees C). Place bread slices on a baking sheet.
  2. Bake in the preheated oven until toasted, about 5 minutes. Rub 1 side of the bread with the cut garlic.
  3. Toss tomatoes, ricotta salata, olive oil, vinegar, onion, basil, salt, and pepper together in a bowl. Divide evenly over bread.