Herbed Ricotta Bruschettas
Serve this herbed ricotta bruschette for a perfect brunch or as an antipasti on a warm evening with a crisp white wine.
2 cups ricotta, store-bought or homemade
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
kosher salt & freshly ground black pepper
1 round sourdough bread
good olive oil
1 whole garlic clove cut in half
1. Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
2. Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and ½ teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
3. When the grill is hot, brush the bread with olive oil and grill on each side for 1 ½ to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread 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 a green salad on the side.
From How Easy Is That?
Originally featured in Brunch with the Barefoot Contessa