I’ve had this simple starter dog eared in my cookbook for over a year! I finally gathered the ingredients when preparing a meal for a friend and my only regret is waiting soooo long to make this. It’s absolutely delicious and the perfect starter to a summer meal. (I think it goes well with Italian.) The whole family raved about it, and I used the leftovers the next morning on seeded bread topped with fresh sliced tomatoes. YUM!
Herbed Ricotta Bruschettas
Recipe adapted from Barefoot Contessa How Easy Is That?
- 2 cups ricotta
- 3 tablespoons minced scallions, white and green parts (2 scallions)
- 2 tablespoons minced fresh dill
- 1 tablespoon minced fresh chives
- Kosher salt and freshly ground black pepper
- 1 round sourdough bread
- Good olive oil
- 1 whole garlic clove, cut in half
Heat oven to 350.
Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and ½ teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
When the oven is hot, brush the bread with olive oil and pop in oven a few minutes until heated through. At that point turn on broil to get them nice and crispy and lightly browned. Remove from the oven and rub each slice of bread with the cut side of the garlic clove. Spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
Green Salad & Vinaigrette
- 8 to 10 cups salad greens or mesclun mix
- ¼ cup freshly squeezed lemon juice (2 lemons)
- ½ cup good olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Place the salad greens in a large bowl.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.
I served this with my favorite summer pasta and a fresh blueberry pie!
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