Saturday, October 18, 2008

Mediterranean Bruschetta

Cook Time: 6 min
Level: Easy
yield: 4-6 servings (about 16)

For the bread:

* 1 pound ciabatta bread loaf, cut into 1/2-inch wide slices (about 16)
* 1/4 cup olive oil
* 1lemon, juiced (about 3 tablespoons)
* 1 teaspoon dried oregano
* Salt and freshly ground black pepper

For the topping:

* 1 (15-ounce) container whole milk ricotta cheese
* 2 large tomatoes, seeded and diced (about 2 cups)
* 3 tablespoons finely chopped fresh mint leaves, plus more for garnish
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

For the bread:

Place a grill pan over medium-high heat or preheat a gas or charcoal
grill. Drizzle the bread slices with olive oil. Grill the bread until
golden on both sides, about 2 to 3 minutes per side. Remove the bread,
and squeeze the lemon juice over the bread slices. Sprinkle the bread
slices with dried oregano, salt, and pepper.
For the topping:

In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint,
salt, and pepper. Gently stir to combine.

To serve, either spoon the cheese topping over the bread and sprinkle
more chopped mint over the bruschetta for garnish, or place the cheese
topping in a bowl and serve with the grilled bread alongside.

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