Bruschetta with Berloumi Ricotta and Tomato
![](https://i0.wp.com/berloumi.be/wp-content/uploads/2020/08/20200807_062316-2-Groot.jpg?resize=1024%2C693&ssl=1)
Ricotta from Berloumi from our dairy is already so creamy and soft that you don’t need to do anything more with it. Spread the ricotta on the bruschetta in a smooth motion, leaving a little space in the middle to add the garnish. We finish the bruschetta with ricotta with pieces of tomato, but be sure to try our Sicilian caponata.
![ricotta of berloumi, bruschetta with ricotta, bruschetta with tomato.](https://i0.wp.com/berloumi.be/wp-content/uploads/2020/08/Bruschetta-met-tomaat-en-ricotta.jpg?resize=570%2C570&ssl=1)
You cut two ripe tomatoes into wedges and remove the seeds. Then cut them into strips, and then again into cubes. Mix the diced tomatoes with 3 grams of salt, and strain. At the end, add 3 grams of olive oil and some chopped basil.
![Bruschetta with olive oil and ricotta from Berloumi.](https://i0.wp.com/berloumi.be/wp-content/uploads/2020/08/Bruschetta-olijfolie.jpg?resize=1024%2C1024&ssl=1)
Cut a ciabatta or other rustic baguette into slices about 1 cm thick. Then toast the slices briefly under the grill. Let them cool briefly, but do not put them on top of each other.
![Bruschetta with Berloumi Ricotta and green tomato.](https://i0.wp.com/berloumi.be/wp-content/uploads/2019/06/Bruschetta-met-ricotta-van-Berloumi-1.jpg?resize=1024%2C683&ssl=1)
Same recipe, different color. And another tip: for the bruschetta with ricotta. Put all the ingredients on the table. Nothing more fun than making your own bruschetta.
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