Monday, June 25, 2012

Herbed Ricotta Bruschetta

Sometimes life gets crazy. Crazy busy.

One week is full of traveling, tears and family. The next is celebrating love, dancing till your feet hurt and drinking too much apple pie moonshine (for real). 

That is life. It's up one day and down the next, you never know what the new day will bring. 

When life gets crazy and people need you, you need to be there. Drop your prior commitments and be there.

And that's why I haven't been here, but now I am back and have a few things up my sleeves to post this week. 
About a month ago I went to my best friends baby shower, I brought two trays of these Herbed Ricotta Bruschetta and they were a hit! I doubled the original recipe, as there were a lot of people and a pregnant woman there.
If you just want to make a tray for company, half the recipe and you'll get 20-25 pieces.
They are perfect for a party of any kind, very simple to whip up and everyone will love them.

Ingredients - source : Shutterbean (adapted slightly)

makes 40-50 bruschetta

4 cups ricotta cheese
6 tbsp minced green onions (approx. 4 green onions)
4 tbsp minced fresh dill
2 tbsp minced fresh chives
2 tsp salt 
1 tsp pepper
2 whole wheat baguettes
Olive oil
2 garlic cloves

Preheat oven to 400F

In a bowl combine the ricotta cheese, green onions, dill, chives, salt and pepper and set aside.

Slice the baguettes (approx. half an inch) and arrange on a baking sheet. With a basting brush, lightly coat both sides with olive oil. Bake for 15-20 minutes, watching the bottoms don't brown too much. 

Once out of the oven rub each side with a garlic clove and top with ricotta mixture. 

Serve and enjoy!

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