Ricotta Caprese Bruschetta | Schnucks

Ricotta Caprese Bruschetta

Appetizers, Grilling, Italian, Snack

Ricotta makes everything better.




  • 1 1/2 cup + 1 tbsp. whole-milk ricotta cheese
  • 1/2 tsp. salt, divided
  • 1/4 tsp. black pepper, divided
  • 5 1/2 tbsp. Full Circle Organic extra virgin olive oil, divided
  • 2 cups red and/or yellow cherry tomatoes, quartered
  • 1 tbsp. shallot, minced
  • 1 tbsp. red wine vinegar
  • 1 garlic clove, minced
  • 1 (10.5 oz.) French baguette loaf, cut on a bias into ¾" thick slices
  • 1 garlic clove
  • 1/4 cup fresh basil leaves


  1. Stir 1 1/2 cups whole-milk ricotta cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper; gradually stir in 1 tablespoon Full Circle Organic extra virgin olive oil.
  2. Toss tomatoes, 2 tablespoons Full Circle Organic extra virgin olive oil, shallot, red wine vinegar, minced garlic, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Set aside.
  3. Brush both sides of French baguette with remaining 2 1/2 tablespoons olive oil.
  4. Grill slices on medium-high 1 1/2 minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove.
  5. Spread each crostini with about 1 tablespoon ricotta mixture; evenly top with tomato mixture and sprinkle with fresh basil leaves.


Crostini can be prepared up to 2 days in advance. Cool completely, then place in a large zip-tight plastic bag; seal bag, pressing out excess air. Store crostini at room temperature.