Ricotta Bruschetta
Ingredients
1 pound Light ricotta cheese 500 g
1 Thin French stick, (about 16 inches/40 cm 1
teaspoon Pepper 2 mL
2 tablespoons Chopped fresh parsley 25 mL
2 tablespoons Chopped fresh chives or green onions 25 mL
1 tablespoon Chopped fresh mint, or ΒΌ tsp/1 mL dried 15 mL
2 tablespoons Olive oil, optional 25 mL
teaspoon Hot red pepper flakes 1 mL
2 Cloves garlic, minced 2
Salt to taste
Preparation
1
If ricotta is watery, cut in quarters, place in strainer and allow to drain for a few hours or overnight in the refrigerator.
2
3
Place ricotta in bowl and beat in pepper, parsley, chives, basil and mint.
4
Add olive oil, hot pepper flakes, garlic and salt.
5
Taste and adjust seasonings if necessary.
6
Spread each piece of bread with about 4 tsp/20 mL ricotta mixture.
7
NOTES : Try to buy the driest ricotta cheese available, but if your brand is very wet, drain the cheese first as described below.
8
HeartSmart Cooking With Bonnie Stern, this recipes makes about 24 appetizers.
Tools
.
Yield:
1.0 servings
Added:
Saturday, February 13, 2010 - 9:56am
