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Blistered Heirloom Tomato Bruschetta with Lemon Ricotta

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When I was figuring out what I was cooking/photographing/posting this week, this blistered heirloom tomato bruschetta with lemon ricotta was not on my list. I was thinking I’d bake all week. Then we hit that dreaded 90 degree mark, and I was like screw that! I am totally not turning on my oven. It was the combination of it being way too hot and spying these cute little heirloom tomatoes at the market when I decided that I wanted a couple more bites out of summer. Tomatoes are such a glorious, glorious thing right now, and I really want to gobble them up before the summer comes to an end. In this recipe, I wanted the tomatoes to shine, so I made a simple yet delicious bruschetta topped with a lemon ricotta spread and juicy blistered heirloom tomatoes.


Do you ever feel like you just can not wake up? Am I just feeling this way because it’s Monday, or am I feeling this way because I just turned 29 and mentally I feel like I need a nap each and every day. I’ve never been much of a napper, but in my old age (kidding!) I feel like I need a nap every darn day. If you are wondering, yes, I do get a full 8 hours of sleep each night and I sleep quite peacefully also, but 1 PM rolls arounds, and all I want to do is crawl in bed and go to sleep. I think I will just blame the altitude like I do with everything else.

Damn you altitude!

I had a few pieces of this bruschetta left over, and it was the perfect pick-me-up this afternoon.

These tomatoes are like little bursts of sunshine, and they have a way of brightening up just about anyone’s day! Make them before the summer ends. You will not be disappointed! I promise!


Beer Love:
Beer: Pretty Things’ Meadowlark IPA
Brewery: Pretty Things Beer and Ale Project
Style: American IPA
Alcohol Content: 7.0%
Description: Let’s get straight to the point. This beer is a bombshell of an IPA, and I just adore it. I wouldn’t have picked just any ordinary IPA for this beer pairing, I had to go interesting, crisp and citrusy. This IPA is just that. With any dish that is heavy in “tomato,” the acidity really takes center stage. I really wanted to calm down that acidity with a beer that was well-balanced, yet still bitterly hoppy. It’s the grapefruit notes and light malt character that have me pairing this bruschetta with this beer, and the two were a glorious match.


I know. I’m quite light on my written portion of today’s post. I blame the altitude. ;)

Have a great week, everyone! Here’s the easy peasy recipe!


Blistered Heirloom Tomato Bruschetta with Lemon Ricotta



Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes


  • 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!



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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

11 Responses

  1. I am so glad it was too hot for you to bake, because these look amazing! I love bruschetta, and I am loving the addition of that lemon ricotta!! Some of these and a nap and I would be a super happy girl!

  2. Happy belated birthday, Justine! I hope you had the most amazing day celebrating you!!! I am so glad to hear I’m not the only one who could take a nap every. single. day. I’ve NEVER been much of a napper, but the last couple of weeks have done me in. I blame the change in weather. My body knows the dreaded cold is just around the corner and hibernation is all I can think about, ha.
    This bruschetta totally woke me up though. Looks amazing!

  3. Yeah happy birthday to you and this looks like the perfect most delicious way to celebrate! Absolutely gorgeous photos!

    Krista @ Joyful Healthy Eats

  4. I’m secretly glad it is still summer for just a little bit longer. Mostly because I get that much more time with tomatoes. This bruschetta sounds so light and refreshing! Can’t wait to try it : )

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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