Fresh Ricotta Bruschetta
Makes enough topping for one baguette.
|2 Tbsp minced scallions (white part and some green)|
|2 Tbsp minced fresh dill|
|1 Tbsp minced chives|
|1 tsp fresh thyme leaves|
|1 Tbsp lemon zest|
|1 tsp kosher salt|
|2–3 tsp coarsely ground black pepper|
|2 cups lightly packed fresh DLM Homemade Ricotta|
|1 French Baguette|
|¼ cup Vera Jane’s Extra-Virgin Olive Oil or more as needed|
|2 garlic cloves|
|2 plum tomatoes, cut in two|
In a small bowl, combine scallions, dill, chives, thyme, lemon zest, kosher salt, and black pepper. Stir in ricotta and taste for seasoning.
For the Bruschetta
Slice the baguette on the diagonal. Brush both sides of each bread slice with olive oil. Grill for 2–3 minutes on each side, or until you see grill marks. While still warm, rub the sliced bread with the garlic clove then the cut side of the plum tomato. Spread herbed ricotta on the bruschetta and serve.
Prep Time: 40 Minutes
Per serving: 60 calories; 4g total fat; 2g saturated fat; 14mg cholesterol; 164mg sodium; 3g total carbohydrates; 0g dietary fiber; 3g protein;