Recipes › Oregano › Oregano and Tomato Bruschetta with Ricotta
Oregano and Tomato Bruschetta with Ricotta
This is the kind of thing you make when the garden is giving you tomatoes and oregano at the same time and you want a lunch that tastes like a proper Italian summer. Fresh oregano is worked through the tomatoes and whipped through the ricotta so it runs through every bite. Use the best bread you can find — it genuinely matters here.
Oregano is in season now. More oregano recipes, or see what to sow this month where you are.
Ingredients
- 15 fresh oregano leaves, finely chopped, plus a few whole leaves to finish
- 400 g ripe tomatoes, finely dicedcherry tomatoes, halved, work equally well
- 250 g ricotta
- 4 sourdough bread, thick slicesor use ciabatta
- 2 cloves garlic, peeled, left whole
- 4 tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- 1 tsp flaky sea salt
- ½ tsp black pepper, freshly ground
- 1 tsp honey (optional)
Contains: cereals gluten, milk, sulphites.
Method
- Combine the diced tomatoes, two-thirds of the chopped oregano, 2 tablespoons of the olive oil, the red wine vinegar, half the salt, and a grind of pepper in a bowl. Toss well and leave to sit for 10 minutes so the juices develop.About 10 min
- In a separate bowl, beat the ricotta with the remaining chopped oregano, remaining olive oil, remaining salt, and pepper until smooth and well combined. Taste — it should be herby and a little sharp.About 3 min
- Toast or griddle the bread slices on both sides until golden and well marked — about 1–2 minutes per side under a hot grill or in a ridged pan.About 4 min
- Immediately rub each warm toast with the cut side of a garlic clove — the rough surface of the toast grates the garlic and infuses it into the bread.About 1 min
- Spread a generous layer of the oregano ricotta onto each toast. Spoon the tomato mixture on top, letting the juices soak in slightly. Scatter over a few whole oregano leaves, drizzle with a little extra olive oil, and add a small drizzle of honey if using.About 2 min
Tips
- Salt the tomatoes lightly as they sit and they will release their juices, which soak into the toast beautifully — do not skip the resting time.
- Room temperature ricotta spreads far more easily than cold — take it out of the fridge 20 minutes before you start.
- Pick the oregano just before you use it; the leaves bruise quickly and lose their fragrance once cut.
Ring the changes
- Replace the ricotta with whipped feta for a saltier, tangier base that works especially well with very sweet summer tomatoes.
- Add 30g of pitted black olives, roughly chopped, into the tomato mix for a more substantial topping.
Keeping it
The oregano ricotta keeps in the fridge for up to 3 days. The tomato mixture is best used the same day. Do not assemble bruschetta ahead — they go soggy quickly.
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