Herbed Ricotta and Tomato Bruschetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For the best flavor, seek out juicy, homegrown or farmers' market tomatoes. This is a good starter to prepare when you have the grill going for an entrée, but you can also toast the bread under the broiler. Ingredients:
1/4 cup whole milk ricotta cheese |
2 teaspoons finely chopped fresh chives |
2 teaspoons finely chopped fresh mint |
1 teaspoon finely chopped fresh tarragon |
1 teaspoon fresh lemon juice |
1/4 teaspoon freshly ground black pepper |
4 teaspoons finely chopped fresh flat-leaf parsley, divided |
8 (1-ounce) slices country-style bread |
1 garlic clove, halved |
1 1/2 teaspoons extravirgin olive oil |
1 large ripe tomato, cut into 8 (1/4-inch-thick) slices (about 8 ounces) |
1/8 teaspoon salt |
Directions:
1. Prepare grill.
2. Combine first 6 ingredients; stir in 1 tablespoon parsley.
3. Place bread slices on grill rack; grill 1 minute on each side or until lightly browned. Rub one side of each bread slice with cut sides of garlic. Discard garlic. Brush oil evenly over garlic-rubbed sides of bread slices. Spread 1 1/2 teaspoons ricotta mixture over each bread slice; top each serving with 1 tomato slice. Sprinkle salt and remaining 1 teaspoon parsley evenly over the tomatoes. Serve immediately.
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