Herbed Ricotta Bruschetta

herbed ricotta bruschetta

You made your own homemade ricotta! Now what?? You should make this simple/scrumptious herbed ricotta bruschetta because it’s absolutely out of this world! I brought this appetizer to my neighbor’s house last week and it was gone in NO TIME. Within minutes, I had to go back to my house to grab the rest of the ricotta. Just when I thought I was in the clear, I had to go back AGAIN for crackers! People were SCRAPING the sides to get every single last bit of herbed ricotta that was clinging to the serving bowl. If no one was looking I’m pretty sure they’d use their fingers. It’s that good.

assemble!

“This tastes like it came from a restaurant,” my neighbor remarked. She’s right; it totally does. It’s thick, creamy, sophisticated and totally decadent. If I was having a fancy brunch at my house, I’d add a little smoked salmon on top and serve it with a green salad. Put this in your bag of tricks because it’s sure to impress the heck out of people.


And we’re off!

Gather your ingredients.

ingredients

Chop up everything GREEN!

chop!

Throw everything green into a bowl of ricotta. Add salt & pepper. STIR.

about to mix

Look! Herbed Ricotta. Easy. You did it!

mix!

Slice up a baguette. Say BAGUETTE like you’re Bret from Flight of the Conchords. I always do.

slice!

Dip each side of the baguette into good olive oil.

dip!

Grill that bread! A few minutes per side.

grill!

When the bread is cool to touch, rub a half of garlic on top. Instant garlic crostini!

rube!

Make an assembly line. Keep going! Top each dollop of ricotta with a little sprig of dill. Fancy pants!

herbed ricotta bruschetta

Before you have a chance to share….

Take a moment and eat one. Now savor it.

My advice? Put a little herbed ricotta in a bowl and hoard it or else you’re guests will plow right through it!

Herbed Ricotta Bruschetta

Makes 20-25 bruschette

(recipe slightly adapted from Barefoot Contessa: How Easy is That? by Ina Garten)

  • 2 cups ricotta cheese
  • 3 tbsp minced scallions, white and green parts (2 scallions)
  • 2 tbsp minced fresh dill
  • 1 tbsp minced fresh chives
  • Kosher salt and freshly ground black pepper
  • 1 sourdough baguette
  • Good olive oil
  • 1 whole garlic clove, cut in half

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat. (I used a grill pan over medium high heat)

Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.  Cut the bread in rounds about 1/2 inch thick. You should have about 20-25 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 the herbed ricotta.  Serve warm.

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36 Comments

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  • christina
    August 1, 2011

    you’ve convinced me to totally make my own ricotta! this looks so good!

  • August 1, 2011

    This sounds so yummy! I’m so impressed that you made ricotta!

  • August 1, 2011

    Awesome. You’re the first person I’ve heard mention Flight of the Conchords in a long time. Either I need a new group of friends or I should just start singing songs about sugar lumps until it catches on :).

    Also, the herbed ricotta looks lovely. Probably excellent in some homemade ravioli!!

    • August 2, 2011

      I missssssssss them sooo much!!! I listened to sugalumps the other day!

      • August 2, 2011

        me too! my husband makes me a mixed cd every christmas, and that song was on there a couple of years ago. hi-lar-i-ous. although, the whole album (and of course, the shows) are fantastic. hopefully they’ll be back!

        • August 2, 2011

          i have a little dance video of me and Cooper of that song! It cracks me up every time I watch it…I’m not ready to share it with the world…just…yet.

  • August 2, 2011

    You are a girl after my own heart… Crusty bread and cheese. Can’t beat it.

    • August 2, 2011

      You know it!! I can live off the stuff.

  • August 2, 2011

    as you know, I made that ricotta and i just want to eat it with a spoon!
    maybe the next batch will get herbed! i always say dead the way brett says it, deed, haha!

    • August 2, 2011

      We say wot as in What- just like them!!!

  • August 2, 2011

    yummy, what a wonderful light, summery, and delicious idea. it sure would impress people. thank you so much for sharing. :) Petra

  • August 2, 2011

    Stop it!!!! This looks toooooo delicious! Can’t wait to try it. YUM.

  • August 2, 2011

    ju d’orange! I love that show. This looks amazing. I love how you say to dip the bread in “good” olive oil. It’s so Ina!

    • August 2, 2011

      haha! it does make a difference…I don’t always use it and I regret it!

  • jenny
    August 2, 2011

    I want this for breakfast! (and lunch and dinner.) I guess zucchini bread will have to suffice…for now. :)

  • August 2, 2011

    Is it bad that I wanna smear this ricotta mixture all over some pizza crust and shove it in my face?

    Because it’s gonna happen sometime this weekend.

  • August 2, 2011

    Um. Yum!

  • August 2, 2011

    mmMmm…

    i also love sweet ricotta – ricotta with raw honey drizzled on top! thanks for the recipe!

    • August 2, 2011

      And a few little sprinkles of toasted walnuts to boot!

  • August 2, 2011

    This looks crazy good, Tracy! Pinned for future reference!

    • August 2, 2011

      YES!! Thanks, Nicole!!

  • August 2, 2011

    Ok seriously? I was already falling head over heels with you and then you go and mention Flight of the Conchords?!?!?!?! Now I’m just overwhelmed. You’re too good to be true. I like that.

  • August 3, 2011

    Quit posting such good looking food! It makes me hungry, but then I’ll probably just end up making it, as well as the ricotta (which looks AWESOME btw).

    NOM NOM NOM

  • August 3, 2011

    wow now thats a mini meal

  • Brandi
    August 3, 2011

    Oh, trouble. Yum and thank you!

  • August 10, 2011

    OMG, scrolling through your blog i was immediately stopped by those scrumptious pictures of this recipe. I cannot wait to make this dish, and you do it write with the rubbed on garlic. I’m dying for a bite already!

  • Anne
    October 4, 2011

    Oh wow. I made this over the weekend and it was AMAZING. I was a little nervous making the ricotta…I kept thinking I should see big chunks and globs after I added the vinegar and kept rereading the recipe to make sure it just said there should be “thick parts.” There were, so I continued on. And holy smokes. I made cheese! And adding the herbs to it just sent it over the top. My husband wanted it all for himself. This is going into my regular party recipe rotation. (Though I must admit I didn’t grill the baguette slices, just toasted them in the oven.)

    • October 4, 2011

      YES!!!!! I’m so glad you had the same awesome experience. It’s pretty life changing, huh?

  • December 4, 2011

    Will definitely be making these badboys over the holidays! My tummy started rumbling looking through the pictures hehe! :) xo

  • May 24, 2012

    I am going to a baby shower this weekend and bringing these!! I can’t wait. Unfortunately with traveling I can’t make my own ricotta but I do plan on it soon, it looks SO easy!! Who knew!?!?!

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