Free Recipe Tomato and Ricotta Salata Bruschetta
Recipe Type: Free Recipes
Recipe Preparation:
Cooking Ingredients for Tomato and Ricotta Salata Bruschetta Recipe
8 sl (each about 4 by 3 by 1/2
-thick) country-style bread,
-toasted and each cut in
-half
1 Garlic clove; cut in half
1 lb Ripe plum tomatoes (about 5
-medium), seeded and cut
-into 1/2-inch pieces
4 oz Ricotta salata* or feta
-cheese, cut into 1/2-inch
-pieces
2 tb Extra virgin olive oil
1 tb Finely chopped red onion
1 tb Chopped fresh basil
2 ts Balsamic vinegar
1/4 ts Salt
1/4 ts Coarsely ground black pepper
Tomato and Ricotta Salata Bruschetta Preparation
Total Time: 20 minutes 1. Lightly rub 1 side of each piece of toast with garlic halves; discard garlic. 2. In medium bowl, gently toss plum tomatoes with remaining ingredients. If not serving right away, cover tomato mixture and let stand at room temperature for up to 2 hours. 3. Just before serving, spoon tomato mixture over garlic-rubbed side of toast slices. Each serving: About 140 calories, 4 g protein, 14 g carbohydrate, 7 total fat (3 g saturated), 13 mg cholesterol, 355 mg sodium. *Ricotta salata is a white, firm, lightly salted cheese made from sheep”s milk. Look for it in supermarkets, cheese shops, and Italian groceries. Posted to FOODWINE Digest by Leslie Duncan <duncan@VIANET.ON.CA> on Sep 8, 1997
Cooking Temperature:
Recipe Serves: 8
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