Herbed Ricotta Bruschettas | Recipes

Herbed Ricotta Bruschettas from Barefoot Contessa. 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 ½ 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 1½ 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.

📝 Ingredients

• 8 to 10 cups salad greens or mesclun mix

👨‍🍳 Instructions

1. 1Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
2. 2Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and ½ teaspoon pepper and set aside.
3. 3Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
4. 4When the grill is hot, brush the bread with olive oil and grill on each side for 1½ to 2 minutes, until lightly browned.
5. 5Remove from the grill and rub each slice of bread with the cut side of the garlic clove.
6. 6Sprinkle with salt and pepper and spread with the herbed ricotta.
7. 7Place the salad greens in a large bowl.
8. 8In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
9. 9Pour enough dressing on the salad to moisten, toss, and serve 2 warm bruschetta slices per person with the green salad on the side.