Monday, June 28, 2010

Bruschetta With Ricotta,Tomato & Basil

Delicious as well as beautiful bruschetta

There is only one word to describe this bruschetta, and that is YUM! It is so easy, nutritious, and satisfying especially if you have a jar of one of the pestos such as the Garlic Pesto on hand. The tomatoes must be vine-ripened and full flavored for best results. If you prefer, fresh mozzarella cheese can be used in place of the ricotta for a Caprese style bruschetta. These make impressively delicious snacks or starters without a lot of work.

If all the ingredients are ready, the diners can assemble their own bruschetta. It is another do-it-yourself food that children love to do on their own. Wholesome and delicious, what is not to love?

4 - 6 Snack/Starter Servings


1/2 cup Ricotta cheese
1 small bunch Fresh Mint/Basil Leaves
1 or 2 Fresh Ripe Tomatoes, thinly sliced
Coarse Salt and Freshly Ground Pepper
2 or 3 Tbsp Garlic Pesto
Extra Virgin Olive Oil, to drizzle
1 Fresh Lime/Lemon Juice (Optional)
4 large slices Sourdough bread or your favorite Bread slices


Toast, broil, or grill the bread until lightly golden; cut into desired sizes diagonally.

Spread one side of the toasts with the garlic pesto and some of the olive oil and sprinkle with the lime/lemon juice.

Divide the ricotta equally among the bread pieces.

Layer the mint or basil leaves and tomato slices in an attractive way on top of the ricotta.

Drizzle with a few drops of lime/lemon juice and olive oil and sprinkle with salt and freshly ground pepper.

Serve immediately. Eat. Enjoy!

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