Tomato And Ricotta Salata Bruschetta
Tomato And Ricotta Salata Bruschetta
Here’s everyone’s favorite Italian starter, two ways. Look for ricotta salata at Italian markets or specialty cheese shops..
Ingrediënten
16 BRUSCHETTA
- 1 loaf 8 ounces italian bread, cut on diagonal into ½-inch-thick slices
- 8 garlic cloves each cut in half
- 1 pound ripe plum tomatoes 6 medium, seeded and cut into ½-inch pieces
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh basil
- 4 ounces ricotta salata or goat cheese cut into ½-inch pieces
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
Instructies
- Preheat oven to 400°F.
- Arrange bread on jelly-roll pan.
- Bake until lightly toasted, about 5 minutes.
- Rub one side of each slice with cut garlic.
- Meanwhile, in medium bowl, gently toss tomatoes, onion, basil, cheese, oil, vinegar, salt, and pepper until combined.
- To serve, spoon tomato mixture onto garlic-rubbed side of toast slices.
