Bruschetta With Ricotta and Olive-Tomato Relish
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 118.29 ml drained sun-dried tomato packed in oil, thinly sliced
- 9.85 ml minced shallots
- 9.85 ml minced Italian parsley
- 4.92 ml chopped oregano
- 4.92 ml red wine vinegar
- 2.46 ml finely grated lemon zest
- 1.23 ml crushed red pepper flakes
- 29.58 ml extra virgin olive oil (plus more for brushing)
- 12 slice crusty baguette (1/2-inch thick)
- 1 garlic clove
- 473.18 ml ricotta cheese (whole, not part-skim)
- 59.14 ml pitted greek-type black olives (coarsely chopped)
directions
- Preheat oven to 400 degrees.
- In a small bowl, combine tomatoes with shallot, parsley, oregano, vinegar, lemon zest, red pepper and the 2 tablespoons of oil. Season with salt.
- Brush bread slices on both sides with oil and bake for about 10 minutes, until golden and crisp. Rub lightly with garlic clove.
- Preheat broiler and position a rack 6" from heat. Spread ricotta in a shallow medium gratin dish in a 3/4" thick layer. Drizzle with oil and brown for about 10 minutes, turning the dish occasionally, until ricotta is bubbling and brown. Remove from oven, spoon relish on, and top with chopped olives. Serve with garlic toasts.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri