Bruschetta with Ricotta, Sun-Dried Tomatoes, and Thyme: Your New Favorite Appetizer

Creamy ricotta bruschetta with sun-dried tomatoes and thyme—perfect for Mother’s Day brunch, family reunions, or easy entertaining.

Let’s paint a little scene: it’s Mother’s Day brunch,

Let’s paint a little scene: it’s Mother’s Day brunch, the sun is filtering through the window, someone’s awkwardly pouring Prosecco into orange juice, and you—yes, you—set down a platter of these warm, toasty ricotta bruschetta topped with sun-dried tomatoes and fresh thyme. Queue the applause.

Your contribution to the snack table is a twist on the usual

Or maybe it’s Cinco de Mayo and your contribution to the snack table is a twist on the usual: not salsa, but creamy ricotta spread onto grilled baguette slices, with tangy sun-dried tomatoes and herby magic.

These bruschetta are what I like to call “fancy without the fuss.”

These bruschetta are what I like to call “fancy without the fuss.” They take under 20 minutes, require minimal ingredients, and always, always get devoured first. Ready to win the party (or just dinner)?

Prep Time: 10 minutes
Cook Time: 5–7 minutes
Servings Yield: 8–10 bruschetta pieces (serves 4 as an appetizer)

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Ingredients You’ll Need

• 1 baguette, sliced into ½-inch thick rounds (about 16 slices)
• 1 ½ cups whole milk ricotta cheese
• ½ cup sun-dried tomatoes packed in oil, drained and finely chopped
• 1 tablespoon fresh thyme leaves, plus more for garnish
• 2 tablespoons olive oil (for brushing the bread)
• 1 teaspoon lemon zest (optional, for ricotta mix)
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Optional: honey or balsamic glaze for drizzling

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Step-by-Step Instructions

Step 1: Prep the Baguette

1. Preheat your oven’s broiler to high and position a rack in the upper third of the oven.
2. Slice the baguette into ½-inch thick rounds. You should get about 16 slices from a standard baguette.
3. Arrange the slices in a single layer on a baking sheet.
4. Brush each slice lightly with olive oil on both sides. This helps with toasting and adds flavor.
5. Broil for 1–2 minutes per side, until golden and crisp. Watch them closely—broilers vary and bread burns quickly.
6. Remove from oven and set aside to cool slightly.

Step 2: Make the Ricotta Mixture

1. In a medium bowl, combine the ricotta cheese, fresh thyme leaves, lemon zest (if using), salt, and black pepper.
2. Stir until smooth and creamy. For an extra silky texture, blend it in a food processor for 20–30 seconds.
3. Taste and adjust seasoning as needed.

Step 3: Chop the Sun-Dried Tomatoes

1. Drain the sun-dried tomatoes if they’re packed in oil.
2. Use a sharp knife to finely chop them into small pieces—bite-sized enough for even distribution on each toast.
3. Set aside.

Step 4: Assemble the Bruschetta

1. Spread a generous tablespoon of the ricotta mixture onto each toasted baguette slice.
2. Top with a few pieces of chopped sun-dried tomatoes.
3. Sprinkle with additional fresh thyme leaves.
4. Drizzle with honey or balsamic glaze if desired, for a sweet-savory finish.
5. Serve immediately while the toast is still slightly warm.

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Ingredient Variations & Customizations

• Vegan Option: Use a dairy-free ricotta made from almond or cashew. Skip the honey drizzle or sub with maple syrup.
• Gluten-Free Option: Use gluten-free baguette or toasted gluten-free bread slices.
• Add Crunch: Sprinkle with chopped toasted walnuts or pine nuts.
• Spicy Kick: Add a pinch of red chili flakes to the ricotta or top with a thin slice of fresh chili.
• Fresh Twist: Add halved cherry tomatoes or a few torn basil leaves for a summer feel.

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Serving Suggestions & Pairings

These bruschetta are crowd-pleasers and versatile enough for multiple occasions:

• Serve at Mother’s Day brunch with fresh fruit, quiche, and sparkling mimosas.
• Add them to a Cinco de Mayo appetizer spread next to guacamole and chips.
• Offer them at family reunions or potlucks as a vegetarian-friendly finger food.
• Enjoy them as a light lunch or dinner with arugula salad and a chilled glass of white wine.

Drink Pairings:

• Dry white wines like Sauvignon Blanc or Pinot Grigio
• Sparkling wine or Champagne
• Light beers or citrusy cocktails (try a lemon thyme gin fizz!)

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Common Mistakes to Avoid

• Burning the bread: Keep a close eye while broiling—it can go from golden to charred in seconds.
• Skipping seasoning: Ricotta needs salt and pepper to shine. Don’t forget to taste and adjust.
• Not draining tomatoes: If they’re too oily, they can make your toasts soggy. Pat them dry with paper towels.
• Assembling too early: Wait until just before serving so the toast stays crisp.

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FAQs

Q: Can I make these in advance? A: You can toast the bread and prep the ricotta mixture ahead of time. Store them separately and assemble just before serving.

Q: What if I don’t like thyme? A: Swap in fresh basil, oregano, or rosemary depending on the flavor you prefer.

Q: Can I grill the bread instead of broiling? A: Absolutely. Grill each side over medium heat for about 1 minute, or until lightly charred.

Q: Can I use low-fat ricotta? A: Yes, but full-fat ricotta is creamier and more flavorful. For best taste, stick with whole milk ricotta.

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Try It and Tell Me!

Whether you're making these for Mother's Day, Cinco de Mayo, or your next backyard hangout, these Bruschetta with Ricotta, Sun-Dried Tomatoes, and Thyme will steal the spotlight. They're simple, satisfying, and so pretty on a platter.

Try them out and let me know: What’s YOUR favorite bruschetta topping? Comment below—I’m always collecting combos!

Other Bruschetta recipe to enjoy

Bruschetta with tomatoes, cheese, and mushrooms >  a vibrant and flavorful appetizer that will please even the pickiest eaters.
 Italian bruschetta topped with roasted peppers, creamy goat cheese, and olives.>  Perfect for appetizers or gatherings.
Caramelized Apricot Bruschetta with creamy goat cheese, honey drizzle, and crusty baguette. >  A simple, elegant appetizer perfect for summer gatherings. Ready in 30 minutes!

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