Recipe: The Local Tavern’s Bruschetta
Warm, simple and built for sharing, this bruschetta recipe from The Local Tavern delivers classic Italian comfort with a tavern-style twist. Crisp baguette slices are layered with herbed compound butter, whipped ricotta and a fresh tomato topping, then finished with balsamic reduction and Parmesan for a crowd-pleasing bite. It’s an easy, elevated appetizer that fits right in at a gathering or casual night at home.
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This recipe is super easy to make at home and is a great appetizer for your holiday party. Start off with a good baguette and cut 1 inch thick pieces on a bias so they have plenty of surface area to hold more toppings. Then, top with compound butter and whipped ricotta and place into a 350 degree oven for 5-6 minutes. Once the butter is melted and the cheese is nice and warm, take them out of the oven and top with the tomato topping, then finish with a drizzle of balsamic reduction, grated parmesan cheese and fresh parsley.
Compound butter
1 stick softened butter
½ tablespoon dried thyme
½ tablespoon dried oregano
½ tablespoon dried basil
Whipped Ricotta
1 cup whipped ricotta
½ tablespoon dried oregano
cracked black pepper (to taste)
sea salt (to taste)
Tomato topping
2 diced Roma tomatoes (seeds removed)
extra virgin olive oil
fresh chopped basil
lemon juice
balsamic vinegar
salt (to taste)