Ricotta Caprese Bruschetta | Schnucks
Ricotta Caprese Bruschetta Ricotta Caprese Bruschetta

Ricotta makes everything better.

30M 30M 4
Nutrition facts:
Ingredients: 1 1/2 cup + 1 tbsp. whole-milk ricotta cheese 1/2 tsp. salt, divided 1/4 tsp. black pepper, divided 5 1/2 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 1 (10.5 oz.) French baguette loaf, cut on a bias into ¾" thick slices 1 garlic clove 1/4 cup fresh basil leaves Instructions: Stir 1 1/2 cups whole-milk ricotta cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper; gradually stir in 1 tablespoon Full Circle Organic extra virgin olive oil. Toss tomatoes, 2 tablespoons Full Circle Organic extra virgin olive oil, shallot, red wine vinegar, minced garlic, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Set aside. Brush both sides of French baguette with remaining 2 1/2 tablespoons olive oil. Grill slices on medium-high 1 1/2 minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove. Spread each crostini with about 1 tablespoon ricotta mixture; evenly top with tomato mixture and sprinkle with fresh basil leaves.

Ricotta Caprese Bruschetta

Appetizers, Grilling, Snack, Taste Of Italy

Ricotta makes everything better.

30M

4

Ingredients

  • 1 1/2 cup + 1 tbsp. whole-milk ricotta cheese
  • 1/2 tsp. salt, divided
  • 1/4 tsp. black pepper, divided
  • 5 1/2 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
  • 1 (10.5 oz.) French baguette loaf, cut on a bias into ¾" thick slices
  • 1 garlic clove
  • 1/4 cup fresh basil leaves

Instructions

  1. Stir 1 1/2 cups whole-milk ricotta cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper; gradually stir in 1 tablespoon Full Circle Organic extra virgin olive oil.
  2. Toss tomatoes, 2 tablespoons Full Circle Organic extra virgin olive oil, shallot, red wine vinegar, minced garlic, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Set aside.
  3. Brush both sides of French baguette with remaining 2 1/2 tablespoons olive oil.
  4. Grill slices on medium-high 1 1/2 minutes per side or until grill marks appear; rub top sides of bread slices with 1 garlic clove.
  5. Spread each crostini with about 1 tablespoon ricotta mixture; evenly top with tomato mixture and sprinkle with fresh basil leaves.

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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