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.
Serve immediately and enjoy outdoors, preferably under the sun or twinkly patio lights. •
