Thursday, April 28, 2011

Herbed Ricotta Bruschetta

Thursday nights in my house are made for relaxing and watching tv. Yep, that's right I admit to being a full on couch potato on Thursday nights. It truly is my guilty pleasure. I wanted to have a snack for tonight so I started looking through some cookbooks to see what I could find that would be quick and easy.

I was having a little difficulty coming up with a recipe that didn't have any special ingredients that would send me rushing out to the store.

I finally came up with a super easy recipe from Ina Garten's cookbook: How Easy is That?

This entire recipe took about 2 minutes to make the dip and then just a few more minutes to toast up the bread for the bruschetta.

  • 1 loaf french baguette, sliced on a slight angle
  • 2 cups ricotta cheese ( I used part skim)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon chives, minced
  • 2 tablespoons dill, minced
  • 3 scallions, minced
  • 1 clove garlic
Mix the ricotta with all the herbs, salt and pepper. Set aside.

Slice the bread, brush with a little olive oil and then sprinkle with salt and pepper. Toast in a 450 degree oven until lightly toasted. Rub the toast with the garlic and then top with the ricotta mixture.



Ang said...

How good does this look??? :) Toasted bread with cheese. I don't think I have ever made anything of her's that I didn't like.

Megan @ Pip and Ebby said...

I love the idea of ricotta on bruschetta! Yum!

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