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Monday, July 18, 2011

Summer Tomato & Ricotta Bruschetta

Isn't it awful that I've been complaining about the heat? All year I dream of summer and all its glory - now it's here and I'm whining about it? I've decided to change my tune and welcome the peak of summer in with open arms. I love you summer, I really do.

So here is the perfect recipe to try and make amends. Minimal oven heat and the quintessential un-messed-with summer tomato.

Summer Tomato & Ricotta Bruschetta
1 loaf holey and chewy bread, I used Seven Stars' durum stick
2 cups fresh tomato, roughly chopped
1 cup fresh basil leaves, washed and torn/chopped
1 garlic clove, peeled and sliced in half
4 T good olive oil plus some to drizzle
2 T good balsamic vinegar
big pinch salt
a few grinds black pepper
1 cup fresh whole milk ricotta cheese

Combine tomatoes, basil, olive oil, vinegar, salt & pepper in a large bowl. Mix and set aside (for as long as you want).

Slice bread and place on a baking sheet. Toast in 350 degree oven for 10 minutes - or until it looks good to you (or grill on the BBQ).

Rub toasted bread with cut side of garlic clove. Top with a heaping tablespoon of ricotta - sprinkle ricotta with salt, pepper, and olive oil . Finish with the tomato mixture.

After taking your first bite, with a full mouth, tell summer how much you love and appreciate her.

1 comment:

  1. RazorbackwinegeekJuly 28, 2012 at 7:32 PM

    We love bruschetta and this one rocks.


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