Bruschetta with Ricotta Fresca & Balsamic Drizzle

bruschetta with ricottaBruschetta is simply yesterday’s bread given new life with a fresh topping of some sort. Italians don’t waste bread, I think it might even be a sin.

The type of bruschetta I make is largely determined by the contents of my refrigerator. The last time I made Baked Ricotta with Sun-Dried Tomatoes I had a bit of fresh ricotta left over, a few roasted peppers and the making of a new bruschetta revealed itself. It’s so easy to prepare that you hardly need a recipe at all.

Ingredients:

  1. Grill or broil the bread slices until lightly brown on both sides.
  2. Rub each slice with the garlic.
  3. Top with roasted red peppers.
  4. Spread 2 tablespoons of ricotta on each slice, season with salt and pepper.
  5. Spoon on a bit of  Balsamic Drizzle.

Makes two slices of a little something to take the edge off the appetite, (Merenda) or prepare a salad and call it dinner for one.

The other bruschetta on the tray is topped with fagioli al Pomodoro.

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