Ricotta Tomato Bruschetta Recipe (On Baguette)

Preheat the oven to 200°C / 400°F. Slice the baguette into 1–1.5 cm (about 1/2-inch) pieces and arrange on a baking sheet.

Stir the softened butter with garlic powder. If you like, add a tiny pinch of the salt here.

Spread a thin layer of garlic butter over the slices. Bake for 8–10 minutes until lightly golden; keep an eye on them so they don’t burn.

Combine ricotta and Parmesan in a bowl. Once the toast cools slightly, spread the mixture over each slice.

Mix diced tomatoes with olive oil, basil, and the remaining salt. If the tomatoes are very juicy, drain for a minute so the topping stays neat.

Spoon the tomato mixture over the ricotta-topped bread. Serve right away so the toast stays crisp.