Tomato Bruschetta with Ricotta and Basil

14 comments

Appears in Cook's Country April​/May 2012

We wanted easy tomato bruschetta that we could make all year round. And it’d be good if the tomatoes didn’t tumble to the floor at first bite, too.

SERVESMakes 12 toasts

TIME40 minutes, plus 30 minutes salting

Tomato Bruschetta with Ricotta and Basil

WHY THIS RECIPE WORKS

Normally, tomato bruschetta suffers from two main problems: watery, bland tomatoes and soggy bread. We ditched the tomato water by treating the tomatoes with salt and sugar and spinning them in a salad spinner to shed as much moisture as po...

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