Ricotta Bruschetta

Makes 12 bruschetta

12    ½-inch-thick slices baguette
1      garlic clove, smashed
1½   tablespoons extra-virgin olive oil
1      cup ricotta, strained
½     ounce Parmesan, cut into ½-inch cubes
½     teaspoon kosher salt
½     teaspoon freshly ground black pepper
½  to 1 tablespoon honey, optional

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

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.