Tomato, Pine Nut and Ricotta Bruschetta |
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Prep Time: 2 Minutes Cook Time: 2 Minutes |
Ready In: 4 Minutes Servings: 4 |
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A twist on traditional bruschetta found in SFI April 2007. Makes a great snack! Ingredients:
1/3 cup oregano leaves |
350 g fresh ricotta cheese |
1/3 cup sun-dried tomato, chopped |
2 tablespoons pine nuts, toasted |
20 g parmesan cheese, grated |
8 slices day-old sourdough bread |
2 garlic cloves, halved lengthways |
1/3 cup extra virgin olive oil |
Directions:
1. Finely chop 1/4 cup oregano. Combine ricotta, tomatoes, pine nuts, parmesan and chopped oregano in a bowl. Season with salt and pepper.
2. Toast both sides of bread until golden. Rub cut side of garlic over 1 side of bread. Drizzle each with 1 teaspoon of oil. Top with ricotta mixture. Season with salt and pepper. Drizzle each with 1 teaspoon of oil. Top with remaining oregano. Serve.
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