Appetizers
Ricotta Bruschetta
Makes 12 bruschetta
Ricotta Bruschetta
Makes 12 bruschetta
A super simple appetizer either served on its own or paired
with our Peach Salsa.
Nutritional information per slice: Calories 106 (68% from fat)
carb. 11g
pro. 4g
fat 5g
sat. fat 2g chol. 8mg
sod. 236mg
calc. 83mg
fiber 1g
carb. 11g
pro. 4g
fat 5g
sat. fat 2g chol. 8mg
sod. 236mg
calc. 83mg
fiber 1g
Ingredients
- 12½-inch-thick slices baguette
- 1garlic clove, smashed
- 1½tablespoons extra-virgin olive oil
- 1cup ricotta, strained
- ½ounce Parmesan, cut into ½-inch cubes
- ½teaspoon kosher salt
- ½teaspoon freshly ground black pepper
- ½to 1 tablespoon honey, optional
Preparation
- 1. Preheat the oven to 375°F with the rack in the
- upper position.
- 2. While the oven is preheating, rub one side of each slice of
- bread with the garlic and then brush with the olive oil.
- 3. Bake in the preheated oven for 2 to 3 minutes per side,
- or until lightly toasted.
- 4. While the bread is toasting, put the ricotta, Parmesan,
- salt, and pepper in the work bowl. Pulse on Grind until
- well combined.
- 5. Turn on the broiler. Divide the ricotta mixture evenly
- among the bread slices. Return to the oven and then broil
- for about 2 minutes, or until the cheese is fully warmed.
- 6. Drizzle the honey, if using, over the bruschetta and
- serve immediately.
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