Fresh Ricotta and Heirloom Tomato Bruschetta

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Makes about 12 (multiplies easily)


  • 1 baguette (dark or light), sliced
  • Olive oil, as needed
  • 1 pint heirloom cherry tomatoes (various), sliced and lightly salted
  • 1 handful fresh basil, chiffonade, or microgreens
  • sea salt and cracked black pepper, as needed
  • 1 recipe sous vide ricotta


  1. Preheat the broiler to high.
  2. Brush each side of the bread slices with olive oil and toast under the broiler on each side (about 1-2 minutes a side.)
  3. Remove from the oven and spread each slice with ricotta.
  4. Top with a layer of sliced tomatoes and the basil or microgreens.
  5. Salt and pepper to finish.
  6. Enjoy!
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