Creamy Ricotta & Tomato Bruschetta
By the wlr team
Make your own 'bruschetta' with olive oil and garlic and top with juicy cherry tomatoes, basil and ricotta cheese. Yum!
Suitable for Vegetarians.
- Recipe makes: 1 serving
- Prep time:
- Cook time: 15 mins
- Calories: 429
- 2 slices sourdough bread
- 1 garlic clove
- 1 tsp olive oil, extra virgin
- 60g ricotta cheese
- 4 cherry tomateos
- 6 basil leaves
- 1 pinch salt
- 1 pinch black pepper
- Turn on the grill to a medium heat. Lightly toast the bread in the toaster. Peel the garlic clove.
- Brush one side of the bread slices with the olive oil, then rub with the garlic.
- Top each bruschetta with half the ricotta, slice the cherry tomatoes and add on top with the basil leaves. Sprinkle with salt and black pepper.
*If you don't have sourdough, ciabatta also works well, as does slices of baguette.
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