Bruschetta with Ricotta Fresca & Balsamic Drizzle


Bruschetta 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.


  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.

Baked Ricotta with Sun-Dried Tomatoes
Nutella Ghiacciolo