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.
- 2 slices rustic country-style bread (about 3/4-inch thick)
- 1 clove garlic
- slices of Roasted Red Peppers
- 4 tablespoons whole milk ricotta
- salt and pepper
- Balsamic Drizzle
- Grill or broil the bread slices until lightly brown on both sides.
- Rub each slice with the garlic.
- Top with roasted red peppers.
- Spread 2 tablespoons of ricotta on each slice, season with salt and pepper.
- 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.