Ricotta Caprese Bruschetta | Schnucks
Ricotta Caprese Bruschetta Ricotta Caprese Bruschetta

Ricotta makes everything better.

30 M 4

Ricotta Caprese Bruschetta

Appetizers, Grilling

Ricotta makes everything better.

30 M

4

Ingredients

  • 1½ cup + 1 tbsp whole-milk ricotta cheese
  • ½ tsp salt, divided
  • ¼ black pepper, divided
  • 3 tbsp Full Circle Organic extra virgin olive oil, divided
  • 2 cups red and/or yellow cherry tomatoes, quartered
  • 1 tbsp shallot, minced
  • 1 tbsp red wine vinegar
  • 1 garlic clove, minced
  • ¼ fresh basil leaves

Instructions

  1. Stir 1½ cups whole-milk ricotta cheese, ¼ tsp salt and ⅛ tsp pepper; gradually stir in 1 tbsp Full Circle Organic extra virgin olive oil.
  2. Toss tomatoes, 2 tbsp Full Circle Organic extra virgin olive oil, shallot, red wine vinegar, minced garlic, ¼ tsp salt and ⅛ tsp ground black pepper.
  3. Spread each crostini with about 1 tbsp ricotta mixture; evenly top with tomato mixture and sprinkle with 1¼ cup fresh basil leave

Crostini

Ingredients
  • 1 (10.5 oz) French baguette loaf, cut on a bias into ¾" thick slices
  • 2½ tbsp olive oil
  • 1 garlic clove
Instructions
  1. Brush both sides of French baguette with 2½ tablespoons olive oil.
  2. Grill slices on medium-high 1½ minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove.
Cook’s Wisdom

Crostini can be prepared up to 2 days in advance. Cool completely, then place in a large zip-tight plastic bag; seal bag, pressing out excess air. Store crostini at room temperature.

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