HERBED RICOTTA BRUSCHETTAS
Provided by Ina Garten
Time 13m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
- Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 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 grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
- 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.
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Gabeya Esther
[email protected]These bruschetta are so easy to make and always a crowd-pleaser.
Mila Bowman
[email protected]I made these bruschetta for a party last weekend and they were a huge hit! Everyone loved them.
Tasu Liton
[email protected]These bruschetta were delicious! I used a variety of herbs, including basil, oregano, thyme, and rosemary. I also added a bit of lemon zest to the ricotta mixture, which gave it a nice brightness. I served the bruschetta with a side of marinara sauce
Babar Ali Solangi
[email protected]I love these bruschetta! They are so easy to make and always a crowd-pleaser. I usually use a variety of herbs, including basil, oregano, thyme, and rosemary. I also like to add a bit of lemon zest to the ricotta mixture. I serve the bruschetta with
Safayat Boy
[email protected]These bruschetta were easy to make and so delicious! I used a variety of herbs, including basil, oregano, thyme, and rosemary. I also added a bit of lemon zest to the ricotta mixture, which gave it a nice brightness. I served the bruschetta with a si
f4new1 Khan
[email protected]I made these bruschetta for a party last weekend and they were a huge hit! Everyone loved them. The ricotta mixture is so creamy and flavorful, and the herbs add a nice touch. I used a variety of herbs, including basil, oregano, thyme, and rosemary.
AKASH JADOON
[email protected]These bruschetta were amazing! The ricotta mixture was creamy and flavorful, and the herbs added a nice touch. I used a variety of herbs, including basil, oregano, thyme, and rosemary. I also added a bit of lemon zest to the ricotta mixture, which ga