Tomato and Ricotta Bruschetta

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1 loaf (8 ounces) Italian bread, minimize on diagonal  into  1⁄ 2-inch-thick slices

8 garlic cloves, every minimize in half

1 pound ripe plum tomatoes (6 medium), seeded and minimize into 

1⁄ 2-inch items

1 tablespoon finely chopped purple onion

1 tablespoon chopped recent basil

4 ounces ricotta salata, feta, or goat cheese, minimize into 

1⁄ 2-inch items

2 tablespoons extra-virgin olive oil

2 teaspoons balsamic vinegar

1⁄4 teaspoon salt

1⁄4 teaspoon coarsely floor black pepper


1. Preheat oven to 400°F. Place bread slices on cookie sheet and bake till evenly toasted, about 5

minutes. Rub one facet of every toast slice with minimize facet

of garlic.

2. In the meantime, in bowl, gently toss tomatoes, onion, basil, cheese, oil, vinegar, salt, and pepper till


3. To serve, spoon tomato combination on garlic-rubbed facet of toast slices. Makes 16 bruschetta.

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