Candied tomato Bruschetta

Antipasti, meaning ‘before the meal’ is intended to stimulate the appetite. Traditional antipasti platters include cured meats, preserved vegetables, cheese and of course, a crusty bread like ciabatta or focaccia. This is my best kind of antipasti – Candied tomato bruschetta with creamy ricotta and the slight tang goat’s cheese. So easy yet completely delicious.

This tricolore Candied tomato bruschetta is a classic combination – tomatoes, ricotta and basil. Roasting the tomatoes intensifies the sugars turning them into a vegetable candy of sorts. Piled onto bruschetta with ricotta and tangy goat’s cheese, it’s summer’s best on a plate.

If like me, you’re on the look our for recipes that can be adaptable and versatile,  these roasted tomatoes also make a really good Napoletana sauce. Scrape the tomatoes into a blender and blitz briefly. Add a splash of reserved pasta water in with the sauce and toss through cooked pasta. Serve with fresh basil and grated parmesan. For a simple tomato soup, add 500ml hot chicken stock and one cup of cream. Blitz until smooth, heat through and serve with buttered crostini. It also makes a great omelette filler together with a handful of rocket and crumbled feta.

Candied tomato Bruschetta


Candied tomato Bruschetta

Serves 12

  • 500g cherry tomatoes or mixed exotic tomatoes, halved
  • 2 tablespoons olive oil
  • 20ml balsamic vinegar
  • 1 teaspoon castor sugar
  • A pinch of chilli flakes (optional)
  • several stems fresh thyme
  • salt and pepper
For the Bruschetta
  • 1 ciabatta loaf (you can also use a good sourdough or rye bread)
  • olive oil
  • 100g ricotta
  • 125g goat’s cheese
  • fresh basil (baby basil leaves)
  • salt and pepper, to taste
  1. Preheat the oven to 190°Celsius. Line a baking sheet with parchment paper and spray with non-stick baking spray. Spread the tomatoes onto the sheet, drizzle with olive oil and balsamic vinegar. Scatter over the sugar, chilli, thyme, salt and pepper. Toss together and turn the tomatoes to face cut side up. Roast for 40-45 minutes or until the liquid is reduced.
  2. In the meanwhile, mix together the ricotta and goat’s cheese. Add a light drizzle of olive oil and season with salt and pepper.
  3. Slice the ciabatta and brush with olive oil. Toast on both sides, preferably in a griddle pan or in a hot oven until the bread is crisp and golden. If you lovvvvve garlic, rub a cut clove over the hot bread to get your flavour on!
  4. Spread a generous layer of cheese onto each bruschetta. Pile on the tomatoes and top with basil. Drizzle with a little extra virgin olive oil and freshly ground black pepper.


Here are several more delicious ways to use juicy summer tomatoes:

White bean hummus with candied tomatoes

Tomato galette with ricotta & basil oil

Saffron risotto stuffed tomatoes



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