Recipes: Roast Tomato Bruschetta

Beloved for its disarming and simple deliciousness, and its high-quality - but affordable - ingredients, Bruschetta is the perfect recipe to have up your sleeve. Perfect for entertaining guests or treating yourself to a nutritious snack, we love to use the Volare Ciabatta for an authentic Italian take on the dish.

The history of Bruschetta, as explained in this article by Fine Dining Lovers, dates back to the Etruscan Age in Italy when day-old (and salt-less) bread was brushed with a clove of garlic and a drizzle of olive oil before highly toasting it. According to the article, and an old Italian Proverb, the key to good Bruschetta is “day-old bread, month-old oil, and year-old wine.”

While traditional Bruschetta calls only for oil and garlic, the worldwide popularity of the dish has seen it undergo many modern variations. Keep reading for our take on this classic dish, a Roasted Tomato Bruschetta with whipped Ricotta.

1. In the small food processor add ricotta and olive oil. Mix until smooth, blending well to whip.* Season with salt to taste.
2. Bring a stainless steel frying pan to a medium heat.** Add a little butter to cover the pan. Add ciabatta slices to the pan in batches, adding more butter as you go.
3. Toast both sides of the slices until golden and crispy. Sprinkle a little salt.
4. Put sliced ciabatta on a serving plate and top with whipped ricotta (on some or all depending on your preference) and chopped tomatoes. Drizzle with olive oil. Garnish with fresh basil leaves.
5. Season with flakey salt. Serve immediately while the bread is still warm.

*This will only work if your processor/mixer is small, otherwise, try with larger batches of ricotta and keep leftovers for future use.

**Using a stainless steel pan will give you a better char flavour as the butter smokes into the slices of bread as you toast.

Click here for more crowd-pleasing recipes and ideas for making your Volare bread go further. Also, don't forget that ordering online is the easiest way to make sure you don't miss out!

Photos & Recipe: Jess Bicknell