Ricotta Tomato Toast
An easy Italian appetizer that will bring raves, with toasted garlic bread, smooth ricotta cheese, tomatoes and bacon bits.
Servings 10 toasts
Ingredients
- 10 bread slices rustic or artisan bread preferably, like the semolina bread
- 5 garlic cloves peeled and cut in half
- 1 cup whole milk ricotta about 9 ounces
- 1 cup cherry tomatoes 5 to 6 ounces, cut in half
- 3.5 ounces bacon cooked until crisp and crumbled
- ½ teaspoon sea salt or to taste
- ⅛ teaspoon black pepper or to taste
- 2 tablespoons olive oil to drizzle before serving
- 1 teaspoon red wine vinegar
- chopped chives or ciboulette to sprinkle before serving
Instructions
- Preheat oven to 40ºF (200ºC).
- Place 10 bread slices on a baking sheet and drizzle olive oil on both sides.
- Bake for 15-20 minutes, or until golden.
- Take out from the oven and immediately rub them with 2 ½ garlic cloves on one of the sides.
- Mix 1 cup cherry tomatoes, halved or in chunks with 2 tablespoons olive oil and 1 teaspoon red wine vinegar. Reserve.
- Mix 1 cup whole milk ricotta with ½ teaspoon sea salt, ⅛ teaspoon black pepper, some chopped chives or ciboulette 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, 3.5 ounces bacon bits divided equally, chives, black pepper and olive oil.
- Eat immediately.
Notes
I'm partial to this combination, but you can omit the soft cheese and bacon and make the classic bruschetta with just tomatoes, basil, olive oil and garlic if you want.
