Tomatoes, toast, and a little ricotta magic — your new go-to for summer gatherings.
There’s something magical about the way tomatoes taste in the summer: sun-warmed, bursting with flavor. This grilled bruschetta toast is a simple recipe that lets them shine: marinated with olive oil, lemon, and herbs, then spooned over charred bread, kissed with a balsamic glaze, and bordered by a generous ring of herbed ricotta to cradle all that juicy tomato goodness. It’s bright, fresh, and wildly satisfying; the kind of dish you can throw together for a backyard gathering or build a whole meal around with a crisp glass of wine. No fuss, all flavor. Watch the full how-to video on the Rhode To Good Food YouTube channel (QR code below) and save this one for your summer hosting rotation.
Grilled Bruschetta Toast with Herbed Ricotta & Crispy Prosciutto
TOMATO MIXTURE • 2 large tomatoes, dice finely • 5-6 leaves fresh basil, chop finely • 1 tsp garlic purée • 1 shallot, dice finely • Zest of ½ lemon • Salt and pepper, to taste • 2 Tbsp extra virgin olive oil Instructions: Combine all ingredients in a bowl and mix well. Cover and refrigerate. For best flavor, allow to sit at room temperature for about 15 minutes before serving. Can be made ahead.
CRISPY PROSCIUTTO • 3–4 slices thinly sliced prosciutto • Olive oil spray Instructions: Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly spray with olive oil. Lay prosciutto slices in a single layer. Bake for 8–12 minutes, or until golden and beginning to curl. Keep a close eye because they crisp quickly. Let cool on the pan for 5–10 minutes. Once cooled, break into shards for topping.
HERBED RICOTTA • 16 oz ricotta • 1–2 bunches fresh basil, chop finely • 2 Tbsp extra virgin olive oil • 1 Tbsp dried oregano • 1 Tbsp dried parsley • ⅓ cup freshly grated Parmesan • 1 Tbsp garlic purée Instructions: Mix all ingredients until smooth and well combined. Transfer to a piping bag and chill until ready to use.
TOAST & ASSEMBLY • Fresh bread, sliced 1-inch thick on a bias • Extra virgin olive oil • Salt and pepper • Balsamic glaze (for drizzling) • Microgreens (for garnish)
Instructions: Drizzle bread slices with olive oil and season with salt and pepper. Grill until lightly charred on both sides. Pipe herbed ricotta around the edge of each toast top, creating a border. Spoon tomato mixture into the center. Finish with a drizzle of balsamic glaze, shards of crispy prosciutto, and a few microgreens.
Once the toasts come off the grill, that faint crackle of firewood and the smell of smoke hanging in the air do half the work for you. Dishes like this were made for open flames, where people linger nearby, drinks in hand, pretending they’re “just checking the grill” while really enjoying the warmth. With a proper setup, a firepit and grill turn a simple recipe into a reason for everyone to gather close, swap stories, and sneak another bite before the plate makes it to the table. That’s where Chiasson Smoke fits right in—steady heat, honest fire, and the kind of atmosphere that makes even a casual get-together feel like an occasion. By the time the last toast is topped and passed around, the night has settled into that cozy rhythm families remember long after the embers fade.
Serve immediately and enjoy outdoors, preferably under the sun or twinkly patio lights. •