Bruschetta with Ricotta-Lemon
The bruschetta originated in Tuscany. The term “bruscato” means, roasted, or charred, roasted in the oven or on the grill. The original bruschetta had only extra virgin olive oil, salt, and pepper, then it was rubbed with fresh garlic. Worldwide there are dozens of toppings that can be used on bruschetta. This recipe is an original because of the simple use of good quality ricotta, zest of fresh lemon, and fresh basil. What could be better than this refreshing bruschetta with a drizzle of olive oil ? Chef Alba
Brushetta with Ricotta-Lemon
The bruschetta originated in Tuscany. The term "bruscato" means, roasted, or charred, roasted in the oven or on the grill. The original bruschetta had only extra virgin olive oil, salt, and pepper, then it was rubbed with fresh garlic. Worldwide there are dozens of toppings that can be used on bruschetta. This recipe is an original because of the simple use of good quality ricotta, zest of fresh lemon, and fresh basil. What could be better than this rrefreshing bruschetta with a drizzle of olive oil? Chef Alba
Ingredients
- 3 slices French or rustic bread toasted on one side
- 1/2 pound whole ricottta drained overnight
- 2 cloves of garlic peeled and whole
- Secolari Fleur de Sel Sea Salt
- 2 zest of lemons divided
- 2-3 tbsps Secolari Koroneiki Extra Virgin Olive Oil for the bread
- 1 to taste black pepper
- 2-3 tbsps Secolari Basil Olive Oil to drizzle
- 8-10 chopped basil
Instructions
- Drizzle olive oil on each slice of bread and toast or grill so that the outside is crisp and the inside still slightly moist. When ready, rub the garlic clove on each slice.
- In a bowl, whip the ricotta with a fork. Add zest of 1 lemon in the ricotta. Add pinch of Secolari Fleur de Sel Sea Salt, and black pepper.
- Place a spoonful of ricotta mixture over each toasted bread. Freshly grate zest on each crostini, and a drizzle of Secolari Basil Olive Oil. Top with a fresh basil leaf.
