Ricotta bruschetta

Yield: 1 servings

Measure Ingredient
1 pounds Light ricotta cheese 500 g
1 Thin French stick; (about 16 inches/40
; cm 1
½ teaspoon Pepper 2 mL
2 tablespoons Chopped fresh parsley 25 mL
2 tablespoons Chopped fresh chives or green onions 25
; mL
2 tablespoons Chopped fresh basil or dill 25 mL
1 tablespoon Chopped fresh mint; or 1/4 tsp/1 mL
; dried 15 mL
2 tablespoons Olive oil; optional 25 mL
¼ teaspoon Hot red pepper flakes 1 mL
2 Cloves garlic; minced 2
Salt to taste

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 ½ 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.

Converted by MC_Buster.

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.

Converted by MM_Buster v2.0l.

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