Lemon And Herb Ricotta Bruschetta
Recipe: #2195
November 08, 2011
Categories: Salads, Side Dishes, Cheese, Lemon, Tomato, Appetizers Onions, Italian, Oven Bake, more
"For this recipe, I use my Homemade Ricotta recipe, posted here on Zazz. Fresh ricotta just makes all the difference. Lemon, fresh herbs, and a toasty baguette makes a perfect light appetizer."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (150.8 g)
- Calories 159.8
- Total Fat - 8.6 g
- Saturated Fat - 5.2 g
- Cholesterol - 31.4 mg
- Sodium - 198.6 mg
- Total Carbohydrate - 12.4 g
- Dietary Fiber - 1.2 g
- Sugars - 2.7 g
- Protein - 9 g
- Calcium - 163.2 mg
- Iron - 1.6 mg
- Vitamin C - 9.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Ricotta ... In a small bowl, add the ricotta, lemon zest and juice, scallions, and all the herbs. Season with salt and pepper and set to the side.
Step 2
Baguettes ... Add the baguette slices to a baking sheet, lined with parchment paper or foil and drizzle with a little olive oil; bake or broil until golden brown. I bake mine in a 400 degree oven for 5-10 minutes. Use any method you prefer to toast them.
Step 3
Tomatoes ... After the baguettes are toasted, add the tomatoes slices to the same pan and drizzle with olive oil, salt and pepper. Bake or broil until slightly softened, just 3-4 minutes or less. You don't want them MUSHY, just warmed up a bit.
Step 4
Optional Arugula Salad ... Toss the arugula with the lemon, olive oil, salt and pepper. This is optional. I have made the baguettes with or without the salad and they are good both ways. You could also serve 3-4 of the baguettes on a bed of lettuce for a nice starter salad.
Step 5
Baguettes ... Add a little of the arugula to the baguette, top with the ricotta and finish with a tomato slice.
Step 6
Serve ... Garnish with some lemon slices and serve. It is just a wonderful appetizer. ENJOY!
Tips
No special items needed.
0 Reviews
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