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.