Bruschetta with Herbed Whipped Ricotta and Heirloom Tomatoes
A simple herby ricotta is slathered under slices of ripe tomatoes in a perfect summer appetizer or snack.
Servings: 6
Calories: 2131kcal
Equipment
Ingredients
For the Bruschetta
- 1 loaf ciabatta about 8 ounces or other country white bread, sliced - pick a bread that is no taller or wider than 3 or 4-inches, or cut the slices in half
- 3 tablespoons olive oil or Garlic Oil approximately
- Kosher salt to taste
For the Ricotta and Tomato Topping
- 1 cup whole milk fresh ricotta
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh chopped oregano
- Kosher salt and freshly ground pepper to taste
- 1 tablespoon olive oil
- 2 pounds ripe tomatoes (heirloom are extra nice)
- Fresh oregano or small basil leaves to garnish
Instructions
- Preheat the oven to 375°F. Brush the slices of bread with the olive oil or garlic oil, sprinkle with salt and bake for about 5 minutes until a touch golden around the edges, but not firm – they will firm up a bit as it cools. (You call also grill the toast). Transfer the bruschetta to a cooling rack or plate.
- While the bread is toasting, make the Ricotta and Tomato Topping. Place the ricotta, basil, oregano, salt and pepper in a food processor and start processing. Add the olive oil in a slow stream and process until very creamy.
- Slice the tomatoes into ½ inch thick slices.
- Spoon a generous layer of whipped ricotta onto each bruschetta. Place a slice of tomato on each bruschetta and garnish with the fresh herbs. Serve quickly so the bread doesn’t get soggy.
Nutrition
Calories: 2131kcal | Carbohydrates: 257g | Protein: 75g | Fat: 93g | Saturated Fat: 30g | Cholesterol: 125mg | Sodium: 2460mg | Potassium: 2471mg | Fiber: 18g | Sugar: 25g | Vitamin A: 8948IU | Vitamin C: 124mg | Calcium: 680mg | Iron: 5mg