Lemon-Ricotta Bruschetta is bright, refreshing and a little unexpected. Tomato & Mozzarella Bruschetta is rustic and delicious. Both are perfect pre-dinner or party appetizers.
Lemon-Ricotta Bruschetta
INGREDIENTS
- 1/2 baguette, sliced on bias
- 1 clove garlic
- 1 cup ricotta cheese
- 1/2 pint of cherry tomatoes cut half
- 3 teaspoons finely grated lemon zest
- 1 teaspoon lemon juice
- Coarse salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh basil, finely chopped
DIRECTIONS
STEP 1
Brush baguette slices with olive oil, grill until toasted. Rub slices with raw garlic clove cut in half. Use half the baguette for this recipe, set the other half aside to use for tomato & mozzarella bruschetta.
STEP 2
Stir together ricotta, zest, lemon juice, olive oil, and basil. Season with salt and pepper.
STEP 3
Spread mixture on pieces of grilled bread, top with cherry tomatoes and garnish with more basil and sea salt.
CHEF’S NOTE
Spread can be refrigerated, in an airtight container, up to 1 week.
Tomato & Mozzarella Bruschetta
INGREDIENTS
- 1/2 baguette, sliced on bias
- 1 clove garlic finely minced
- 1 tablespoon olive oil
- 1/2 – 1 pint of cherry tomatoes cut into quarters
- 1 lb. fresh pulled mozzarella, cut into small cubes
- 2 tablespoons fresh basil, finely chopped
STEP 1
Mix together garlic, tomatoes, mozzarella, olive oil and basil. Season with salt and pepper.
STEP 3
Pile on pieces of grilled bread. Eat. Enjoy.