Herbed Ricotta and Tomato Bruschetta

recipe
For the best flavor, seek out juicy, homegrown or farmers' market tomatoes. This is a good starter to prepare when you have the grill going for an entrée, but you can also toast the bread under the broiler.

Yield:

8 servings (serving size: 1 piece)

Recipe from

Cooking Light

Nutritional Information

Calories 102
Caloriesfromfat 24 %
Fat 2.7 g
Satfat 0.8 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 3.4 g
Carbohydrate 15.7 g
Fiber 1.2 g
Cholesterol 4 mg
Iron 1 mg
Sodium 224 mg
Calcium 37 mg

Ingredients

1/4 cup whole milk ricotta cheese
2 teaspoons finely chopped fresh chives
2 teaspoons finely chopped fresh mint
1 teaspoon finely chopped fresh tarragon
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
4 teaspoons finely chopped fresh flat-leaf parsley, divided
8 (1-ounce) slices country-style bread
1 garlic clove, halved
1 1/2 teaspoons extravirgin olive oil
1 large ripe tomato, cut into 8 (1/4-inch-thick) slices (about 8 ounces)
1/8 teaspoon salt

Preparation

Prepare grill.

Combine first 6 ingredients; stir in 1 tablespoon parsley.

Place bread slices on grill rack; grill 1 minute on each side or until lightly browned. Rub one side of each bread slice with cut sides of garlic. Discard garlic. Brush oil evenly over garlic-rubbed sides of bread slices. Spread 1 1/2 teaspoons ricotta mixture over each bread slice; top each serving with 1 tomato slice. Sprinkle salt and remaining 1 teaspoon parsley evenly over the tomatoes. Serve immediately.

Note:

Kate Washington,

Cooking Light

June 2007
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