Lemon and Herb Ricotta Bruschetta

Prep Time
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"For this recipe, I use my Homemade Ricotta recipe, posted here on Zazz. Fresh ricotta just makes all the difference. Lemon, fresh herbs, and a toasty baguette makes a perfect light appetizer."

Original recipe yields 16 servings


  • Serving Size: 1 (150.8 g)
  • Calories 159.8
  • Total Fat - 8.6 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 31.4 mg
  • Sodium - 198.6 mg
  • Total Carbohydrate - 12.4 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2.7 g
  • Protein - 9 g
  • Calcium - 163.2 mg
  • Iron - 1.6 mg
  • Vitamin C - 9.5 mg
  • Thiamin - 0.1 mg

Step 1

Ricotta ... In a small bowl, add the ricotta, lemon zest and juice, scallions, and all the herbs. Season with salt and pepper and set to the side.

Step 2

Baguettes ... Add the baguette slices to a baking sheet, lined with parchment paper or foil (for easy clean up) and drizzle with a little olive oil; bake or broil until golden brown. I bake mine in a 400 degree oven for 5-10 minutes. Any way that you prefer to make yours.

Step 3

Tomatoes ... After the baguettes are toasted, add the tomatoes slices to the same pan and drizzle with olive oil, salt and pepper. Bake or broil until slightly softened, just 3-4 minutes or less. You don't want them MUSHY, just warmed up a bit.

Step 4

Optional Arugula Salad ... Toss the arugula with the lemon, oil, salt and pepper. This is optional. I have made the baguettes with or without the salad and they are good both ways. You could also serve 3-4 baguettes on a bed of lettuce for a nice starter salad.

Step 5

Finish ... Add a little of the arugula to the baguette (if using the salad), then top with the ricotta and finish with a tomato slice.

Step 6

Serve ... Garnish with some lemon slices and serve. It is just a wonderful appetizer. ENJOY!

Tips & Variations

No special items needed.