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Blistered Heirloom Tomato Bruschetta with Lemon Ricotta

Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Servings: 10


  • 1 pint heirloom cherry tomatoes cut in half
  • 1 tablespoon olive oil
  • salt and black pepper
  • 1 cup ricotta cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 10 slices toasted crostini
  • 1 1/2 cups micro greens


  • Preheat your oven to 400 degrees F and line a large baking sheet with foil or a silicone baking mat. Place the halved cherry tomatoes on the prepared baking sheet and drizzle with olive oil. Sprinkle the tomatoes with salt and pepper. Bake them for 6-8 minutes or until they just begin to blister. Remove them from the oven and let cool for a minute or two.
  • In a small bowl, whisk together the ricotta cheese, lemon juice, lemon zest and a dash of salt and pepper until thoroughly combined. Set aside or refrigerate for later use.
  • Prepare your bruschetta by dolloping a tablespoon or two of the ricotta cheese mixture on each slice of crostini. Top with blistered tomatoes and micro greens. Enjoy immediately or store in the fridge for a couple of hours until you are ready to serve.
  • Enjoy!