Top Bread with Creamy Ricotta and Sweet Tomatoes
During the Lenten season, seafood options always seem to be far too few. We’ve decided to feature at least one seafood or vegetarian option to have you fully satisfied and prepare for your fast. As always, we don’t skimp on the sweet, so look out for an indulgent treat every week!
TOMATO-RICOTTA BRUSCHETTA
Bruschetta is an easy appetizer or snack for unexpected guests and unfortunate hunger. Take advantage of sweet tomatoes and fresh herbs by making a refreshing salsa to top off creamy ricotta and garlic-rubbed toast. Improvise with any herbs you have on hand, or by adding in red onion, honey or olives. However, we’re pretty sure you’ll love the acidic salsa, milky cheese and crisp toast.
Yields: 8 Servings
Total Time: 20 mins
INGREDIENTS
- 5 medium tomatoes, diced
- 2 garlic cloves, halved
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon salt
- ¾ teaspoon cracked black pepper
- 2 teaspoons chopped basil*
- ¼ cup ricotta
- 1 French baguette or ciabatta bread
*If you can’t find or don’t have basil then, substitute with thyme or oregano.
DIRECTIONS
- Cut 8 pieces of bread into ½-inch thick slices. Brush each side of bread with olive oil; set aside.
- Place a cast iron skillet on medium-high heat.
- Add bread to skillet and let toast on each side.
- While bread is still warm, rub one side with the cut side of garlic clove; set aside.
- In a medium-sized bowl, add tomatoes, olive oil, balsamic vinegar, salt, black pepper and basil. Mix and set aside.
- Smear the garlic clove-rubbed side of each piece of bread with 1 tablespoon of ricotta.
- Spoon tomato mixture on top. Garnish with flaked salt, freshly cracked black pepper and herbs.
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