Bruschetta Locanda Recipe

Slice and toast

Preheat the oven to 425°F (220°C). Slice the bread into 12–14 slices about 1/2-inch thick. Arrange slices on a baking sheet in a single layer.

Brush the top side of each slice lightly with 3 tbs olive oil and sprinkle with 1 tsp fine sea salt. Toast in the oven until golden and crisp at the edges, about 6–8 minutes, flipping once halfway for even color.

Remove to a rack. While still warm, rub the cut side of the halved garlic over the surface of each toast to infuse a subtle garlic note. Set aside to cool slightly.

Make basil ricotta

In a food processor combine 1 cup ricotta, 1 cup packed basil leaves, 2 tbs grated Parmesan, 2 tsp toasted pine nuts, 2 tbs olive oil, 1 tsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Pulse until mostly smooth but with slight texture (about 6–8 short pulses). Scrape down the sides and taste, adjust salt or lemon as needed.

If you prefer a looser spread, add 1–2 tsp water or more olive oil and pulse once more. Transfer the ricotta-basil mixture to a bowl and refrigerate briefly if making ahead.

Prepare tomatoes

Place 2 cups halved cherry tomatoes in a medium bowl. Add 1 tbsp olive oil, 1 tsp red wine vinegar (or balsamic), 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently to coat.

Fold in 1/2 cup chiffonaded fresh basil. Let the mixture sit for 5–10 minutes at room temperature to allow flavors to meld; this also softens tomatoes slightly so they sit nicely on the toast without releasing too much liquid.

Build the bruschetta

Spread about 1 heaping tablespoon of the ricotta-basil mixture onto each toasted bread slice (roughly 12–14 slices).

Top each with a generous spoonful (about 1–2 tablespoons) of the cherry tomato mixture, allowing any excess liquid to be drained off so toasts remain crisp.

Garnish each with a small whole basil leaf. Drizzle about 1 tsp olive oil evenly over the assembled bruschetta and finish with a light sprinkle of flaky sea salt if using.

Serve immediately while toasts are still slightly warm and crisp. If making in advance, keep components separate and assemble no more than 30 minutes before serving to preserve texture.