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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..
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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.
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Course; Bread / Cheese / Salad
Cuisine; European / Italian