Fresh Tomato and Herbed Ricotta Bruschetta

• Vegetarian

• Produce

  • 2 tbsp Basil, leaves
  • 1 pint Cherry tomatoes
  • 1 tbsp Chives
  • 1 Garlic cloves
  • 1/4 cup Spinach, leaves

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Baguette french bread or similar artisan country bread

• Dairy

  • 1 cup Ricotta cheese

Found on simplehealthykitchen.com

Ingredients

• 1 pint cherry tomatoes
• 1 cup ricotta cheese
• ¼ cup finely chopped spinach leaves
• 2 Tablespoons finely chopped basil leaves
• 1 Tablespoon finely chopped chives
• 1 baguette French bread or similar artisan country bread, cut in ½ inch thick slices (8-10 slices)
• 2-3 Tablespoons olive oil
• 1-2 garlic cloves, peeled and left whole
• Salt and pepper to taste

Directions

• Cut cherry tomatoes in half. Season with salt and pepper. Set aside.
• In a small mixing bowl combine ricotta cheese, spinach, basil and chives. Stir to combine thoroughly. Set aside.
• Toast bread, in a toaster or under the broiler in the oven ( or on the grill if you like), until golden brown. Rub toast vigorously with whole raw garlic clove. The rough surface of the bread helps shave the garlic clove. (approx. 2-3 strokes per slice of bread, add more or less to taste). Drizzle or brush top side of toast with olive oil.
• Assemble bruschetta by layering each piece of toast with ricotta mixture, and sliced tomatoes. Sprinkle with salt and pepper and garnish with snipped chives and chopped basil.