Tomato & Lemon Ricotta Bruschetta

Description:

A summery, vibrant starter featuring creamy lemon-zested ricotta and juicy tomatoes on crisp sourdough. Simple, bright, and perfectly balanced between sweet, tangy, and salty.

Ingredients (Serves 2-3):

• 150g ricotta
• Zest of ½ lemon
• Salt and black pepper to taste
• 4 slices sourdough or ciabatta, toasted
• 2–3 ripe medium tomatoes, chopped or sliced
• Olive oil, for drizzling
• Optional: fresh basil or oregano leaves, balsamic glaze or crushed pistachios

Steps

1. Toast the Bread: Grill or toast the bread slices until golden and slightly charred at the edges.
2. Prepare the Ricotta: Mix ricotta with lemon zest, salt, and pepper. Add a touch of olive oil if you'd like it silkier.
3. Assemble: Spread lemon ricotta onto toast. Top with chopped or sliced tomatoes. Season tomatoes lightly with salt and pepper.
4. Finish: Drizzle with olive oil. Optionally garnish with herbs or balsamic glaze.