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.
“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.
Chop up everything GREEN!
Throw everything green into a bowl of ricotta. Add salt & pepper. STIR.
Look! Herbed Ricotta. Easy. You did it!
Slice up a baguette. Say BAGUETTE like you’re Bret from Flight of the Conchords. I always do.
Dip each side of the baguette into good olive oil.
Grill that bread! A few minutes per side.
When the bread is cool to touch, rub a half of garlic on top. Instant garlic crostini!
Make an assembly line. Keep going! Top each dollop of ricotta with a little sprig of dill. Fancy pants!
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.