Parchment Recipe: Ricotta and Roasted Tomato Bruschetta

Parchment Recipe: Ricotta and Roasted Tomato Bruschetta



7 oz multicolored cherry tomatoes, cut in half

2 garlic cloves, peeled and crushed

4 tablespoons olive oil

1⁄4 teaspoon chilli flakes

1⁄4 teaspoon fine sea salt

1⁄4 teaspoon black pepper

8 tablespoons sunflower seeds

8 slices of country bread

5 oz fresh ricotta cheese

1⁄2 cup fresh basil, leaves picked


Preheat the oven to 360oF.

Line two large baking trays with parchment paper.

In a large bowl, toss the tomatoes with the garlic and 1 tablespoon of the olive oil. Season with chili flakes, sea salt and black pepper.

Transfer the tomatoes to one of the parchment-lined baking trays and roast the tomatoes for about 10 minutes, until lightly caramelized.

Remove from the oven and transfer to a bowl.

Place bread slices to one side of the second parchment-lined baking tray and arrange the sunflower seeds on the other side.

Brush both sides of your bread with 2 tablespoons of olive oil.

Bake for 5-7 minutes, tossing bread and sunflower seeds halfway through.

Remove the tray from the oven.

Spread the ricotta on the toasts, top with roasted tomatoes and sunflower seeds. 

Drizzle with the remaining 1 tablespoon of olive oil and decorate with
fresh basil leaves.

Serve immediately.

Precious Tip: 

Making this dish couldn’t be easier if you use parchment paper. Be sure to choose
one that fits standard pan liner sizes - its size will also fit perfectly with the amount
of the ingredients listed. You can get it from

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