Perfect Italiano Smooth & Creamy Ricotta
Perfect Italiano ricotta is great in pasta, pancakes, on toast and more. Use ricotta to make a ricotta baked cheesecake or lighter version of creamy pasta.
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Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Heat a char-grill pan over medium-high heat. Drizzle olive oil over both sides of the bread. Cook until bread is charred and golden, turn over and repeat with the other side. Set aside.
- Drizzle tomatoes with oil and season to taste with salt and pepper. Place on the char-grill pan and cook, turning once, until tomatoes are charred and softened.
- Spread each bread slice generously with ricotta. Top with warm tomatoes and basil leaves. Season with black pepper and serve immediately
Tips & Hints:
- For a more garlicky bruschetta, crush fresh garlic and combine with olive oil and salt. Brush over bread.
- For a twist, drizzle balsamic or vincotto vinegar over the top just before serving.
- Choose good quality sour dough and cut into thick slices.
- Heat a char-grill pan over medium-high heat. Drizzle olive oil over both sides of the bread. Cook until bread is charred and golden, turn over and repeat with the other side. Set aside.
- Drizzle tomatoes with oil and season to taste with salt and pepper. Place on the char-grill pan and cook, turning once, until tomatoes are charred and softened.
- Spread each bread slice generously with ricotta. Top with warm tomatoes and basil leaves. Season with black pepper and serve immediately
Tips & Hints:
- For a more garlicky bruschetta, crush fresh garlic and combine with olive oil and salt. Brush over bread.
- For a twist, drizzle balsamic or vincotto vinegar over the top just before serving.
- Choose good quality sour dough and cut into thick slices.
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