I thought this was just okay. It was different using ricotta cheese, which adds a different texture. I thought that there would be a stronger garlic flavor, but it was hardly there. Maybe add minced garlic to the ricotta mixture first.
Herbed Ricotta and Tomato Bruschetta
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.
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- Calories: 102
- Calories from fat: 24%
- Fat: 2.7g
- Saturated fat: 0.8g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.2g
- Protein: 3.4g
- Carbohydrate: 15.7g
- Fiber: 1.2g
- Cholesterol: 4mg
- Iron: 1mg
- Sodium: 224mg
- Calcium: 37mg
- 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
- 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.
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