Bruschette With Ricotta and Peperonata
Published January 9, 2010
Tony Cenicola/The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
Extra-virgin olive oil
6 slices country bread, ½-inch thick
1 clove garlic, halved 1½ cups fresh ricotta, drained if necessary, at room temperature
Kosher salt
2 cups peperonata (recipe follows)
Nutritional analysis per serving (6 servings)
14 grams carbs; 84 calories; 1 gram polyunsaturated fat; 2 grams fat; 1 gram fiber; 137 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the bruschette: Preheat the oven to 450 degrees. Brush the olive oil evenly over both sides of each slice of bread. Arrange the slices on a baking sheet and toast for 3 to 5 minutes, until golden brown. Flip and toast for 3 minutes. Rub each toasted slice with the cut side of the garlic.
- Step 2
Taste the ricotta. If it seems bland, mix in a pinch of salt. Divide the ricotta evenly among the bruschette, then top with spoonfuls of peperonata. Serve immediately.
Private Notes
Comments
Didn't have ricotta so used blue cheese (I know, I know). Yum!