Try this Ricotta Bruschetta recipe, or contribute your own. "Cheese" and "Stern1" are two of the tags cooks chose for Ricotta Bruschetta.
Yield: 1 Ready in 1 hours
Cuisine: AmericanMain Ingredient:
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|2 tbfresh basil; Chopped, or dill|
|2 tbOlive oil; optional 25 mL|
|2 Clovesgarlic; minced|
|1 lbLight ricotta cheese; 500 g|
|1 tbfresh mint; Chopped or dried 15 mL|
|Salt to taste|
|1 ThinFrench stick; (about 16)|
|1/2 tsPepper; 2 mL|
|1/4 tsHot red pepper flakes; 1 mL|
|2 tbfresh parsley; Chopped, 25 mL|
|2 tbfresh chives; Chopped|
Ricotta Bruschetta Preparation
If ricotta is watery, cut in quarters, place in strainer and allow to drain for a few hours or overnight in the refrigerator. Slice bread on diagonal into 1/2 inch/1 cm slices. Arrange in single layers on baking sheet. Preheat broiler and broil until slightly crusty on each side but still a little soft in the centre. Place ricotta in bowl and beat in pepper, parsley, chives, basil and mint. Add olive oil, hot pepper flakes, garlic and salt. Taste and adjust seasonings if necessary. Spread each piece of bread with about 4 tsp/20 mL ricotta mixture. NOTES : Try to buy the driest ricotta cheese available, but if your brand is very wet, drain the cheese first as described below. From Simply HeartSmart Cooking With Bonnie Stern, this recipes makes about 24 appetizers.
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