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.

Enjoy!!