Created by Kchurchill5 on November 7, 2011
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 (for easy clean up) 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. Any way that you prefer to make yours.
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, 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 baguettes on a bed of lettuce for a nice starter salad.
Step 5: Finish ... Add a little of the arugula to the baguette (if using the salad), then 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!