This delicious Herbed Ricotta Bruschetta recipe is a quick and easy appetizer that’s both creamy and crispy. With fresh herbs and tangy ricotta spread on grilled sourdough, it’s perfect for a light meal or snack. You can easily adjust the herbs to suit your taste, making it a versatile and tasty dish!
Recipe Ingredients:
- 2 c ricotta, store-bought or homemade (recipe follows)
- 3 tbsp minced scallions, white and green parts (2 scallions)
- 2 tbsp minced fresh dill
- 1 tbsp minced fresh chives
- Kosher salt and freshly ground black pepper
- 1 round sourdough bread
- Good olive oil
- 1 whole garlic clove, cut in half
- Green Salad Vinaigrette
How To Make Herbed Ricotta Bruschettas?
- Prepare the Grill: Set up a charcoal grill with hot coals or preheat a gas grill to medium-high heat.
- Make the Herbed Ricotta: In a bowl, combine 480g (2 cups) ricotta, 45g (3 tbsp) minced scallions, 30g (2 tbsp) minced dill, 15g (1 tbsp) minced chives, 1 tsp salt, and ½ tsp pepper. Mix well and set aside.
- Prepare the Bread: Slice the sourdough bread in half, then cut each half into 6 thick slices, making 12 slices total.
- Grill the Bread: Brush the bread slices with olive oil and grill for 1½ to 2 minutes per side, until lightly browned and crispy.
- Add Flavor to the Bread: Once the bread is grilled, rub each slice with the cut side of the garlic clove. Sprinkle with salt and pepper.
- Assemble the Bruschettas: Spread the herbed ricotta generously on each slice of grilled bread. Serve 2 slices per person, with a side of green salad dressed with vinaigrette.
Recipe Tips:
- Use Fresh Ricotta: For the best flavor, try using fresh ricotta instead of store-bought. It makes a big difference in taste and creaminess.
- Grill the Bread Just Right: Don’t over-toast the bread! Grill it until it’s golden brown and slightly crispy, but still soft inside. This will give you the perfect texture to hold the ricotta.
- Fresh Herbs Are Key: Fresh dill, chives, and scallions add bright flavors. Avoid dried herbs for this recipe as they won’t give the same fresh taste.
- Garlic Rub for Extra Flavor: After grilling, rub the cut side of the garlic clove on the bread. It adds a subtle yet delicious garlic kick without being overpowering.
- Adjust the Salt and Pepper: Taste the ricotta mixture before spreading it on the bread. Add more salt and pepper if needed to ensure the flavor pops.
How To Store Leftovers?
- Refrigerate: Let any leftover Herbed Ricotta Bruschettas cool to room temperature. Once cooled, store them in an airtight container in the fridge for up to 2 days. The bread may become a little soggy, but the herbed ricotta will still stay fresh.
- Reheat: Place the bruschettas on a microwave-safe plate and heat for 20-30 seconds until warmed through. Note that the bread will not be as crispy in the microwave.
Nutrition Facts
Serving Size: 1 serving ( 91g)
- Calories: 167 kcal
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 13mg
- Sodium: 249mg
- Potassium: 159mg
- Total Carbohydrate: 20g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 7g
Check out More Recipes:
Ina Garten Herbed Ricotta Bruschettas
Description
This delicious Herbed Ricotta Bruschetta recipe is a quick and easy appetizer that’s both creamy and crispy. With fresh herbs and tangy ricotta spread on grilled sourdough, it’s perfect for a light meal or snack. You can easily adjust the herbs to suit your taste, making it a versatile and tasty dish!
Ingredients
Instructions
- Prepare the Grill: Set up a charcoal grill with hot coals or preheat a gas grill to medium-high heat.
- Make the Herbed Ricotta: In a bowl, combine 480g (2 cups) ricotta, 45g (3 tbsp) minced scallions, 30g (2 tbsp) minced dill, 15g (1 tbsp) minced chives, 1 tsp salt, and ½ tsp pepper. Mix well and set aside.
- Prepare the Bread: Slice the sourdough bread in half, then cut each half into 6 thick slices, making 12 slices total.
- Grill the Bread: Brush the bread slices with olive oil and grill for 1½ to 2 minutes per side, until lightly browned and crispy.
- Add Flavor to the Bread: Once the bread is grilled, rub each slice with the cut side of the garlic clove. Sprinkle with salt and pepper.
- Assemble the Bruschettas: Spread the herbed ricotta generously on each slice of grilled bread. Serve 2 slices per person, with a side of green salad dressed with vinaigrette.
Notes
- Use Fresh Ricotta: For the best flavor, try using fresh ricotta instead of store-bought. It makes a big difference in taste and creaminess.
- Grill the Bread Just Right: Don’t over-toast the bread! Grill it until it’s golden brown and slightly crispy, but still soft inside. This will give you the perfect texture to hold the ricotta.
- Fresh Herbs Are Key: Fresh dill, chives, and scallions add bright flavors. Avoid dried herbs for this recipe as they won’t give the same fresh taste.
- Garlic Rub for Extra Flavor: After grilling, rub the cut side of the garlic clove on the bread. It adds a subtle yet delicious garlic kick without being overpowering.
- Adjust the Salt and Pepper: Taste the ricotta mixture before spreading it on the bread. Add more salt and pepper if needed to ensure the flavor pops.
Ina Garten Herbed Ricotta Bruschettas