Wednesday, July 13, 2016

Lemon Herb Ricotta Bruschetta with Salted Tomatoes

Lemon Herb Ricotta Bruschetta

      Who isn't a fan of a great bruschetta? I mean what couldn't you like about it. Grilled bread topped with fresh ingredients, the perfect bite size appetizer to any meal.  This one is a winner in my book. I made it for our family reunion and within minutes the platter was empty. Light, refreshing, and a little on the healthy side, perfect for a summertime cookout. Lemon Herb Ricotta Bruschetta with Salted Tomatoes.


  • French loaf
  • Cherry tomatoes
  • Ricotta
  • 1 lemon
  • Small handful of fresh oregano
  • Black pepper
  • Sea salt
  • Balsamic vinegar
  • Olive oil

1. Slice the French loaf into little crostini size bites. Arrange on a baking sheet and drizzle with some olive oil. Bake in 350 oven till brown and crisp for about 15 minutes.

2. Meanwhile take a small handful of oregano and chop up. Zest 1 lemon and combine with the oregano. Mix into a bowl of the ricotta.

3. Juice the lemon into the ricotta mixture. Add salt and pepper to taste.

4. Slice the little cherry tomatoes and toss with some fresh sea salt.

5. Remove bread from oven and spread an even mixture of the ricotta on each one.

6. Top with sliced tomatoes. Place back in oven for about 5 minutes just until cheese starts to warm.

7. Drizzle with some balsamic vinegar and serve.

Prep Time: 10 minutes
Cook Time 15 minutes
Serves: 10+

      Just another great bruschetta recipe that everyone will love.

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