top of page

Tomato & ricotta bruschetta

JAMIE OLIVER'S Tomato & ricotta bruschetta

Serves 4


160g ripe cherry tomatoes (mixed colours if possible)

4 sprigs of fresh basil

extra virgin olive oil

2 sprigs of fresh flat-leaf parsley

180g Westcombe ricotta or other quality ricotta

½ a lemon

120g ciabatta

olive oil

½ a clove of garlic

2 tablespoons sundried tomato paste

15g ricotta salata


1. Preheat the grill to high.

2. Halve and place the tomatoes into a bowl, pick in half the basil leaves, then add a good drizzle of extra virgin olive oil, a good pinch of sea salt and a pinch of black pepper. Toss well.

3. Pick and finely chop the parsley leaves, then combine with the ricotta, a squeeze of lemon juice and a little salt and pepper.

4. Slice the ciabatta at an angle into 1cm slices, rub with a little olive oil, then pop under the grill for a few minutes, or until golden and crisp, turning halfway.

5. Rub with the cut side of the garlic, spread over the tomato paste, then arrange on a serving plate.

6. Swirl the ricotta mix onto the toasts, spoon over the tomatoes, then pick the remaining basil leaves on top.

7. Finish with a grating of ricotta salata and a drizzle of extra virgin olive oil.

bottom of page