Herbed Ricotta Bruschettas
This recipe features herbed ricotta bruschettas. Thick slices of sourdough bread are grilled until golden, rubbed with garlic, and topped with a creamy mixture of ricotta cheese combined with fresh scallions, dill, and chives. Served with a simple green salad, it makes an easy and elegant starter.
Equipment
- 1 Grill Charcoal or Gas
- 1 Mixing Bowl For ricotta mixture
- 1 Cutting Board
- 1 Chef's knife
- 1 Pastry Brush or Spoon To brush bread with oil
Ingredients
Main
- 2 cups ricotta store-bought or homemade (recipe follows)
- 3 tablespoons minced scallions white and green parts (2 scallions)
- 2 tablespoons minced fresh dill
- 1 tablespoon minced fresh chives
- Kosher salt and freshly ground black pepper
- 1 round sourdough bread
- Good olive oil
- 1 whole garlic clove cut in half
- Green Salad Vinaigrette recipe follows
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons good white wine vinegar
- 8 to 10 cups salad greens or mesclun mix
- 1/4 cup freshly squeezed lemon juice 2 lemons
- 1/2 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
- Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
- When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
Notes
Ensure the grill is properly preheated for even toasting. Don't overcrowd the grill when cooking the bread slices. Use high-quality whole milk ricotta if possible for the best texture and richness. Draining store-bought ricotta can help if it seems too wet. Rubbing the garlic clove on the warm, grilled bread is key to infusing the garlic flavor – press gently as you rub. Use fresh herbs; dried won't yield the same vibrant taste. Serve immediately after topping the bruschetta to enjoy the contrast of the warm, crisp bread and cool, creamy ricotta.