Ricotta Bruschetta

Ricotta Bruschetta

Ready in 1 hour

Try this Ricotta Bruschetta recipe, or contribute your own. "Cheese" and "Stern1" are two of the tags cooks chose for Ricotta Bruschetta.

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2 tb fresh basil; Chopped, or dill
2 tb Olive oil; optional 25 mL
2 Cloves garlic; minced
1 lb Light ricotta cheese; 500 g
1 tb fresh mint; Chopped or dried 15 mL
Salt to taste
1 Thin French stick; (about 16)
1/2 ts Pepper; 2 mL
1/4 ts Hot red pepper flakes; 1 mL
2 tb fresh parsley; Chopped, 25 mL
2 tb fresh chives; Chopped

Original recipe makes 1



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.

Ricotta Bruschetta photo by sadflower sadflower

Calories Per Serving: 698 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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