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–+ servings
Indian style bruschetta slices on a white charcuterie board with toasted baguette on on the top of the board

Indian-Style Bruschetta with Ricotta

Shri Repp
This recipe is an Indian twist on a traditional Italian appetizer. Savory curry leaf and warm-spiced Indian-style tomato chutney sits atop a mound of creamy whole milk ricotta atop a crusty grilled baguette, making it the perfect handheld appetizer that will impress your guests!
5 from 1 vote
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Cook Time 10 minutes
Course Appetizer
Servings 30 pieces

Equipment

Ingredients
 

  • 1.5 cups vengayam thakkali chutney or Brooklyn Delhi tomato achaar
  • 1 long crusty baguette
  • 6-7 sprigs cilantro coarsely chopped
  • 8 ounces whole milk ricotta cheese
  • Optional flaky sea salt for garnish

Instructions
 

Prep ingredients

  1. If you are going to make homemade tomato chutney, follow the recipe here. Otherwise skip this step.
  2. Coarsely chop cilantro and set aside as garnish

Main recipe

  1. Slice baguette into ¼ inch slices.
  2. Toast bread slices on the stovetop in batches or in the oven on a sheet tray at 350F for 4-6 minutes or until the slices are lightly brown and toasted.
  3. Generously spread about a tablespoon of ricotta on each piece of toast and top with another generous tablespoon of tomato chutney.
  4. Garnish each piece of bruschetta with flaky sea salt and chopped cilantro. Enjoy!
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Nutrition

Serving: 25g
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