This twist on the classic flavours of bruschetta adds creamy basil ricotta and soft-baked eggs to delight the taste buds. Serve with fresh crusty ciabatta to soak up all the juices and rich yolks.


In a small bowl, mix ricotta, basil, salt and pepper until well combined.

On a large baking sheet, toss tomatoes with onion, garlic, olive oil and balsamic glaze. Spoon small dollops of ricotta mix all over tomatoes. Make 8 wells and crack an egg into each well. 

Bake in preheated oven at 400°F (200°C) for 6-7 minutes or until eggs are cooked to desired doneness.

Sprinkle with Parmesan cheese, season all over with salt and pepper to taste and garnish with basil leaves. Serve with bread.

Brought to you by: Egg Farmers of Ontario