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 Bruschetta with Fresh Ricotta and Tomato | Status Approved | | Name |  Bruschetta with Fresh Ricotta and Tomato | | Category | Appetizers & Snacks, Italian | | Serves/Yields | 4 | | Source | Guido | | Difficulty | Easy | | Prep. Time | 10 minutes | | Cook Time | 2 minutes | | Introduction | | This is another traditional bruschetta topping. For those of you new to Italian cuisine, bruschetta refers to the toasted bread the ingredients are piled on.
I hear people pronoucing it bru scheta, but it's bru skeeta with a long e sound. Ch in Italian is a hard k sound. So TGI Friday's...pay attention!
| | Ingredients | | 4 large country bread slices, 1/2" thick, sliced on the diagonal
8 ounces fresh ricotta , at room temperature
3 tablespoons extra_virgin_olive_oil
Sea_salt to taste
Freshly ground black pepper to taste
2 small ripe tomatoes , sliced paper thin
| | Directions | | Step: 1 | Preheat the broiler. Toast the bread under the broiler on each side until nicely brown and crispy.
Spread the fresh ricotta onto each slice. Sprinkle with sea salt and freshly ground pepper to taste. Drizzle with olive oil. Top with the paper thin tomato slices and serve immediately.
Note: As every other bruschetta, only assemble this dish right before serving otherwise the bread will become soggy. |
Time submitted: Thursday, October 21. 2004 at 11:47:15 Contributed By: guido
Rate It| Average score: 3.4 () votes: 25 |  |  |  | |  |  | Comments
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