Bruschetta with Ricotta, Lemon and Herbs Recipe
This bruschetta is a fresh, light appetizer with creamy ricotta, lemon zest and herbs. In Italy, toasts like these often appear before lunch as a little “bite” with a glass of wine. It tastes like a cross between a sandwich spread and a light herb dip, but in a very Italian version.
This bruschetta combines creamy ricotta with lemony freshness and herbs, making it lighter and more elegant than the classic tomato version. It tastes like a little preview of an Italian dinner – something between a sandwich spread and a delicate cheese dip, but with a distinct citrus-herb twist. It’s exactly the kind of snack that appears in Italy with the first glass of wine, before anything more substantial reaches the table.
Chef's tips
Toast the bread in a very hot dry pan or in the oven until it’s really crisp on the edges but still soft inside – that way it won’t go soggy from the ricotta. It’s a good idea to lightly salt the ricotta and beat it with a spoon or whisk so it becomes fluffy; grate the lemon zest only from the outer yellow layer, as the white pith is bitter. Add the herbs just before serving so they don’t darken or lose their aroma.
How to serve
Serve as an antipasto with a glass of chilled white wine, such as Pinot Grigio, or with homemade lemonade if you’re making a non-alcoholic version. It’s perfect for a terrace gathering on a warm evening or as part of a “board” with several different bruschette for a house party. You can add thin slices of radish or a few capers on top if you like bolder flavors.
Ingredients
- baguette or other light bread about 250–300 g - 1 piece
- ricotta cheese - 250 g
- lemon preferably unwaxed, you’ll use the zest and juice - 1 piece
- fresh basil - 0.5 handfuls
- fresh flat-leaf parsley - 0.5 handfuls
- olive oil plus a little for drizzling the bread - 3 tablespoons
- garlic for rubbing the toasts - 1 clove
- salt to taste
- freshly ground black pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Slice the baguette into slices about 1.5 cm thick. Arrange them on the tray and drizzle lightly with olive oil.
- Place the tray in the oven for 6–8 minutes, until the bread is lightly crisp and just golden on the edges.
- Meanwhile, transfer the ricotta to a bowl. Finely grate the zest from a well-washed lemon (only the yellow part) and add it to the cheese.
- Add 1–2 tablespoons of lemon juice, 2 tablespoons of olive oil, a pinch of salt and pepper. Mix with a spoon until the mixture is smooth and creamy. Taste and adjust the seasoning if needed.
- Finely chop the basil and parsley, add to the ricotta and gently fold through.
- Remove the toasted slices from the oven. Cut the garlic clove in half and quickly rub it over the tops of the warm toasts – just once, so the aroma stays delicate.
- Spoon a portion of the ricotta and lemon cream onto each slice. You can drizzle everything with a little olive oil and sprinkle with freshly ground pepper.
- Serve immediately, while the bread is still slightly warm and the ricotta creamy.
Storage
Store leftover ricotta cream in an airtight container in the fridge and use within 1–2 days. Toast fresh bread just before serving again. Already assembled bruschette are best eaten right away, as the bread softens quickly from the topping.
