Ingredients with Measurements:
- 1 baguette, sliced into 1/2-inch thick pieces
- 1 cup ricotta cheese
- 2 medium tomatoes, diced
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven or toaster oven
- Mixing bowl
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Arrange the baguette slices on a baking sheet and brush each slice with olive oil.
3. Bake the baguette slices for 5-7 minutes or until lightly toasted.
4. In a mixing bowl, combine the ricotta cheese, diced tomatoes, chopped basil leaves, minced garlic, salt, and pepper.
5. Mix the ingredients until well combined.
6. Spoon the ricotta and tomato mixture onto each toasted baguette slice.
7. Garnish with additional chopped basil leaves, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 5-7 minutes
Temperature:
375°F
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories per serving: 150
Total fat: 8g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 200mg
Total carbohydrates: 15g
Dietary fiber: 1g
Sugar: 2g
Protein: 6g
Substitutions for ingredients:
- Baguette: You can use any type of bread that you prefer, such as sourdough or ciabatta.
- Ricotta cheese: You can substitute with goat cheese or feta cheese.
- Tomatoes: You can use cherry tomatoes or sun-dried tomatoes.
- Basil leaves: You can use parsley or cilantro.
Variations:
- Add sliced black olives or capers for a salty twist.
- Top with sliced prosciutto or salami for a meaty addition.
- Drizzle with balsamic glaze for a tangy flavor.
Tips and tricks:
- Make sure to dice the tomatoes into small pieces to ensure even distribution on the bruschetta.
- Use a garlic press to mince the garlic quickly and easily.
- If you prefer a creamier texture, blend the ricotta cheese in a food processor before mixing with the other ingredients.
Storage instructions:
Store any leftover ricotta and tomato mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the bruschetta, place the slices on a baking sheet and bake in a preheated oven at 375°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the bruschetta slices on a platter and garnish with additional chopped basil leaves. Serve with a side salad for a complete meal.
Garnishes:
Chopped basil leaves, sliced black olives, or balsamic glaze.
Pairings:
This recipe pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
A side salad with mixed greens and a vinaigrette dressing.
Troubleshooting advice:
If the baguette slices are too thick, they may not toast evenly. Make sure to slice them thinly to ensure even toasting.
Food safety advice:
Make sure to store any leftover ricotta and tomato mixture in the refrigerator and consume within 3 days.
Food history:
Bruschetta originated in Italy and traditionally consists of grilled bread rubbed with garlic and topped with olive oil and salt. This recipe adds a twist with the addition of ricotta cheese and fresh tomatoes.
Flavor profiles:
This recipe has a creamy and tangy flavor with a hint of garlic and fresh basil.
Serving suggestions:
Serve as an appetizer or a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian