This time of year is simply the best for getting fresh fruits and vegetables from local farmers markets and festivals. It's so important to support local growers, bakers, and shop vendors. I love visiting the different small markets in the greater Seattle area and finding recipes to make using the produce I find.
Today I am sharing an easy summer bruschetta using fresh bread, cherry or grape tomatoes and ricotta cheese. It makes a great appetizer, or even lunch.
WHAT YOU NEED:
-1 BAGUETTE SLICED EVENLY (ABOUT 1/2 INCH THICK)
-EXTRA VIRGIN OLIVE OIL
-1 CUP RICOTTA CHEESE
-1/4 CUP BASIL LEAVES CHOPPED
-SALT & PEPPER
-2 PEELED GARLIC CLOVES SLICED IN HALF
-CHERRY OR GRAPE TOMATOES SLICED LENGTH WISE (ONE CARTON OR ABOUT 1 POUND)
-1 TSP. LEMON JUICE
WHAT YOU DO:
-Heat grill pan or frying pan to medium high. Drizzle olive oil over the sliced bread pieces on one side. Grill the bread in the pan oil side down for a few minutes until toasted. Remove from heat and place bread on a platter.
-In a bowl, mix together the ricotta cheese, 1/2 of the chopped basil, lemon juice, and 1/4 tsp. both salt and pepper. Stir till smooth, but the basil will look "choppy" -that's ok.
-Rub garlic cloves over the toasted side of the bread.
-In a separate bowl, toss together the tomatoes, remaining basil, 1/4 tsp. of both salt and pepper, 1 tbs. olive oil and a squeeze of lemon juice.
-Spread about a tbs. of the ricotta mixture over each piece of bread and top with the tomatoes and basil. Garnish with extra basil.
FRESH AND DELICIOUS! ENJOY!
