Ricotta Bruschetta
By: Anonymous
Published: Saturday, February 13, 2010 - 9:56am

Ingredients




1 pound Light ricotta cheese 500 g
1 Thin French stick, (about 16 inches/40 cm 1
teaspoon Pepper 2 mL
2 tablespoons Chopped fresh parsley 25 mL
2 tablespoons Chopped fresh chives or green onions 25 mL
2 tablespoons Chopped fresh basil or dill 25 mL
1 tablespoon Chopped fresh mint, or ¼ tsp/1 mL dried 15 mL
2 tablespoons Olive oil, optional 25 mL
teaspoon Hot red pepper flakes 1 mL
2 Cloves garlic, minced 2
Salt to taste

Preparation

1 If ricotta is watery, cut in quarters, place in strainer and allow to drain for a few hours or overnight in the refrigerator. 2 Slice bread on diagonal into 1/2 inch/1 cm slices. Arrange in single layers on baking sheet. Preheat broiler and broil until slightly crusty on each side but still a little soft in the centre. 3 Place ricotta in bowl and beat in pepper, parsley, chives, basil and mint. 4 Add olive oil, hot pepper flakes, garlic and salt. 5 Taste and adjust seasonings if necessary. 6 Spread each piece of bread with about 4 tsp/20 mL ricotta mixture. 7 NOTES : Try to buy the driest ricotta cheese available, but if your brand is very wet, drain the cheese first as described below. 8 HeartSmart Cooking With Bonnie Stern, this recipes makes about 24 appetizers.