Ingredients
Units
- 10 rustic bread slices
- 5 garlic cloves (peeled and cut in half)
- 9 oz or 1 cup whole milk ricotta
- 9 oz cherry tomatoes (cut in half)
- 3.5 oz bacon, cooked until crisp and crumbled
- Sea salt and black pepper
- Olive oil
- 1 tablespoon red wine vinegar
- Chopped chives or ciboulette
Instructions
- Preheat oven to 40ºF /200ºC.
- Place bread slices on a baking sheet and drizzle olive oil on both sides.
- Bake for 15-20 minutes, until golden.
- Take out from the oven and immediately rub half garlic cloves on one of the sides.
- Mix cut tomatoes with some olive oil and vinegar. Reserve.
- Mix ricotta with salt, black pepper, some chopped chives and a drizzle of olive oil. Make sure it is well salted and tasty.
- Mound a tablespoon or so of ricotta on each bread slice.
- Top with tomatoes, bacon bits, chives, black pepper and olive oil.
- Eat immediately.
Notes
I'm partial to this combination, but you can omit the cheese and bacon and make the classic bruschetta with just tomatoes, basil, olive oil and garlic if you want.
- Prep Time: 10
- Cook Time: 15
- Category: Appetizer
- Cuisine: Italian