Ricotta Bruschetta

Grande Ricotta adds new flavor to this old favorite, which also features Romano, basil, garlic and olive oil on French bread, topped off with fresh tomato, basil and garlic. This appetizer not only adds to check totals but also deliciously sets the stage for the main course.

Ricotta Bruschetta

10 oz. Loaf French Bread

1 cup Grande Ricotta

3 Roma tomatoes, medium, sliced

1 tbsp. Basil, fresh, chopped

2 tsp. Garlic, chopped

3 tbsp. Grande Romano, grated

1/4 cup Olive oil

Salt and pepper, to taste


Ricotta Bruschetta
Yield: One appetizer for sharing
  1. Slice bread lengthwise and set aside.
  2. In a bowl blend 1 cup Grande Ricotta, 11/2 tsp. basil, 1 tsp. garlic, 3 tsp. Romano, olive oil, and salt and pepper. Set aside.
  3. In a second bowl blend tomatoes and the remaining 11/2 tsp. basil and 1 tsp. garlic.
  4. Spread the Ricotta mixture evenly on cut side of both halves of sliced bread.
  5. Place in oven and bake at 450°F for 5 minutes, or until golden brown and cheese is melted.
  6. Remove from oven and top both halves with tomato mixture.
  7. Slice into bite-sized portions and serve.


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