Bruschetta
Bruschetta is like an open face sandwich with a variety of toppings. But there are some tips to getting it just right. Quality of the bread is critical; you need a sourdough type with a dense crumb, not a soft sandwich bread. The slices need to be lightly browned in olive oil. This is where the name comes from, meaning to bruise.
Keep the toppings to a minimum which can range from vegetables to cured meats, fish and seafood. There are even dessert varieties!
Here is an all season favorite is topped with ricotta cheese mixed with herbs, dried tomatoes in oil and fresh basil. Perfect for hot weather and the bonus is it is almost a meal with protein, carbs and veggies.
Ingredients
- 2 tbsp extra virgin olive oil plus extra for drizzling on top
- 2 slices country style bread bread, cut 1/4 inch thick
- 1 clove garlic, peeled and left whole
- 1/2 cup well drained ricotta cheese at room temperature
- Salt to taste
- Grinding black pepper
- 1 tbsp minced parsley
- 1/2 cup dried tomatoes in olive oil
- 2 tbsp fresh basil
Directions
- Heat the 2 tablespoons of oil in a saute pan and brown the bread slices on both sides. Transfer to a plate. When cool, rub the clove of garlic lightly over the surface of the slices. Save the rest of the clove for another use.
- In a small bowl, combine the ricotta cheese with the salt, pepper and parsley until smooth. Divide and spread the ricotta over the bread slices in a thin layer. Divide and top with the tomatoes, Sprinkle on the basil and drizzle the tops with olive oil.
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