The Pioneer Woman Tasty Kitchen
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Fresh Tomato Bruschetta with Herbed Ricotta

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Level: Easy

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Description

Classic Italian bruschetta gets the flavor kicked up a notch with the addition of herbed ricotta. An easy appetizer or light meal option showcasing end of summer fresh ripe tomatoes.

Ingredients

  • 1 pint Cherry Tomatoes
  • 1 cup Ricotta Cheese
  • ¼ cups Finely Chopped Spinach Leaves
  • 2 Tablespoons Finely Chopped Basil Leaves Plus More For Garnish
  • 1 Tablespoon Finely Chopped Chives Plus More For Garnish
  • 1 loaf Baguette French Bread Or Similar Artisan Country Bread, Cut In ½ Inch Thick Slices (1 Loaf Should Yield 8-10 Slices)
  • 2 cloves Garlic, Peeled And Left Whole
  • 2 Tablespoons Olive Oil
  • Salt And Pepper, to taste

Preparation

Cut cherry tomatoes in half. Season with salt and pepper. Set aside.

In a small mixing bowl combine ricotta cheese, spinach, basil and chives. Stir to combine thoroughly. Set aside.

Toast bread slices, in a toaster or under the broiler in the oven (or on the grill if you like), until golden brown. When it’s done and still hot, rub toast vigorously with whole raw garlic cloves. The rough surface of the bread helps shave the garlic clove. (I typically do 2-3 strokes per slice of bread, but add more or less to taste.) Drizzle or brush top side of toast with olive oil.

Assemble bruschetta by layering each piece of toast with ricotta mixture then and sliced tomatoes. Sprinkle with salt and pepper and garnish with snipped chives and chopped basil.

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