top of page

Tomato Bruschetta with Mozzarella, Ricotta Salata & Basil Vinaigrette

Prep time: 10min - Cook time: 10min - Total time: 20min
Serves: 6ppl


6 oz cherry tomatoes

4 oz fresh mozzarella

2 oz ricotta salata*

3 large garlic cloves, peeled

4 tablespoons extra virgin olive oil

1 loaf crusty bread

Salt and pepper, to taste

Balsamic vinegar reduction (optional)

For the Basil Vinaigrette:

1 shallot roughly chopped

2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)

1 clove garlic

1/2 teaspoons red pepper flakes

1/2 cup olive oil

2 tablespoons red wine vinegar

1 teaspoon kosher salt

*Ricotta Salata can be hard to find at the supermarket sometimes. You can typically spot it at the specialty section or at a specialty market. But, if you can’t find it, substitute with another salty cheese such as Parmigiano Reggiano or Feta.


  • Preheat oven to 400F.

  • Slice the bread into thick (to preference) slices, place on a large baking sheet, and brush with olive oil. Toast 10-12 minutes until golden brown.

  • To make the vinaigrette: Combine all the ingredients for the basil vinaigrette in a high-powered blender or a food processor and blend for 60 seconds until very smooth, stopping and scraping down de sides as needed. Taste and adjust with salt and pepper as needed.

  • Cut the tomatoes into 4 small pieces and season with salt.

  • Cut the cheese into small cubes.

  • In a bowl, mix the tomatoes, mozzarella, and ricotta just until incorporated. Add 2 tablespoons of the vinaigrette and mix gently. Taste, season to taste, and add more vinaigrette if desired.

  • Place the tomato mixture on top of the toasted bread, drizzle with a balsamic reduction if desired, and serve immediately.

*Basil Vinaigrette recipe by Gaby Dalkin from What's Gaby Cooking*


Recent Posts

See All


bottom of page