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Bruschetta With Tomato Pesto & Ricotta

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  • 1 stick of Italian or French Bread
  • 2 cups of ricotta cheese
  • 1/2 cup Della Terra Extra Virgin Olive Oil
  • 1/4 cup Della Terra Tuscan Herb or Garlic Olive Oil
  • 3 cups sweet cherry tomatoes
  • 1 cup chopped fresh basil
  • 4 cloves of garlic
  • 1 cup of well drained, chopped sun dried tomatoes
  • 1-2 teaspoons salt 
  • fresh pepper to taste
  • sliced black olives to garnish (optional)


Preheat a grill, BBQ or oven to 425º F.

In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside.

Toss the cherry tomatoes with 1/4 cup of Della Terra Extra Virgin Olive Oil, salt and pepper to taste. Roast tomatoes in a cast iron skillet on the grill or in the oven for approximately 10-15 minutes until blistered. Set aside to cool.

Slice the bread diagonally into 1" thick slices, drizzle the slices with 1/4 cup Della Terra EVOO, and grill until golden, about 5 minutes per side. Using 2 garlic cloves, rub each side of the grilled bread and set aside.

Meanwhile, add the sundried tomatoes, 1/2 cup chopped basil, 2 garlic cloves and 1/4 cup Della Terra Tuscan Herb Olive Oil to a food processer or blender and process.

To assemble, spread 1 tablespoon of the sundried tomato mixture on one side of each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 roasted cherry tomatoes over the ricotta layer, and garnish with remaining basil and black olives.

Drizzle with your favourite Della Terra olive oil and serve.