Tomato And Ricotta Salata Bruschetta
Here’s everyone’s favorite Italian starter, two ways. Look for ricotta salata at Italian markets or specialty cheese shops..
Ingredients
16 BRUSCHETTA
- 1 loaf 8 ounces italian bread, cut on diagonal into ½-inch-thick slices
- 8 garlic cloves each cut in half
- 1 pound ripe plum tomatoes 6 medium, seeded and cut into ½-inch pieces
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh basil
- 4 ounces ricotta salata or goat cheese cut into ½-inch pieces
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
Instructions
- Preheat oven to 400°F.
- Arrange bread on jelly-roll pan.
- Bake until lightly toasted, about 5 minutes.
- Rub one side of each slice with cut garlic.
- Meanwhile, in medium bowl, gently toss tomatoes, onion, basil, cheese, oil, vinegar, salt, and pepper until combined.
- To serve, spoon tomato mixture onto garlic-rubbed side of toast slices.