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herbed ricotta bruschettas

(1 rating)
Recipe by
cassie thornburg
Brea, CA

After making Ina Garten's Fresh Ricotta, I found her recipe for Herbed Ricotta Brushcettas and want to share it with all of you here. It is so delicious and easy! Ina's recipe calls to grill the bread, which is fine but if it is winter, I just put the slices in the toaster or in the oven on a sheet pan until golden brown. The whole idea is to toast them, but grilling ads extra char which is yummy.

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 5 Min

Ingredients For herbed ricotta bruschettas

  • 2 c
  • 2 Tbsp
    green onions, minced (including tops)
  • 2 Tbsp
    fresh dill, minced
  • salt and pepper to taste
  • 1
    whole garlic clove, cut in half
  • 8 c
    salad greens
  • 1/4 c
    fresh lemon juice (about 2 lemons)
  • 1/2 c
    olive oil, extra virgin
  • 1 tsp
    kosher salt
  • 1/2 tsp
    freshly ground black pepper

How To Make herbed ricotta bruschettas

  • 1
    Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
  • 2
    Remove from the grill and immediatley rub each slice of bread lightly with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
  • 3
    Place the salad greens in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.