Sometimes a lazy, but delicious meal is some crusty sourdough topped with some simple, fresh flavours. Enter one of my favourite foods – bruschetta. Bruschetta is an italian antipasto dish. It originally consisted of garlic rubbed, grilled Italian bread topped with olive oil and salt. The dish has evolved and changed somewhat and lots of cafes and eateries will offer bruschetta as being crusty bread topped with some kind of tomato salsa.
We’d like to offer this twist and present to you, Ricotta Whip Bruschetta. It involves a good quality sourdough bread (rye or wholemeal are the best choices) spread with a savoury ricotta mixture and topped with a tomato, onion and basil salsa! It’s seriously delicious and a lovely light meal or if you halve the portion size a tasty and filling snack. We hope you enjoy it as much we did!
Ricotta Whip Bruschetta
Ingredients
- 4 slice bread, rye, sourdough (120g) lightly toasted
- 100 g cheese, ricotta, smooth
- 1 tbsp cheese, cream
- salt and pepper
- ¼ tsp cumin, spice
- 2 tsp juice, lemon
- ½ clove garlic crushed
- 2 tomato, common cubed
- ½ bunch basil, fresh finely chopped
- ½ onion, red finely chopped
Instructions
- To make the ricotta whip: combine the ricotta, cream cheese, salt and pepper, cumin, lemon juice and garlic in a small bowl. Using a fork, mix vigorously to combine. Set aside.
- To make the tomato salsa: combine the tomato pieces, finely chopped basil and onion in another bowl and toss to combine.
- Spread each piece of toast with ricotta whip and top with a generous dollop of tomato mixture. Serve immediately!
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