EASY Ricotta Bruschetta
Combination of ricotta toast and bruschetta to make this more filling and delicious breakfast!
Servings: 5 servings
Calories: 693kcal
Cost: $10
Equipment
- 1 pan
- 1 mixing bowl
Ingredients
- 1 baguette or loaf of Italian bread sliced
- 1 beefsteak tomato, chopped
- ½ white onion, chopped
- 2 cloves 1 clove of garlic minced and 1 whole
- 10-15 basil leaves, julienned julienned means thin slices
- 2 tablespoon olive oil
- ½ teaspoon salt
- 1 cup ricotta cheese
- 2 tbsp butter
Instructions
- Chop the tomato and drain all of the liquid using a cheese cloth or strainer. Chop the garlic thin.
- Combine tomato, onion, garlic, basil, olive oil, and salt. Stir well.
- You can simply toast the bread. A more delicious option is to add 1 tablespoon of butter to a pan on medium heat and toast each side of the bread in the butter until golden brown. When you flip the toast, add the other tablespoon of butter.
- Scrape the bread with an extra clove of garlic. Allow the bread to cool slightly, then add the ricotta cheese with a pinch of salt and pepper. Top it with your bruschetta and serve!
Notes
- Let the toast slightly cool before putting the ricotta on so it doesn't immediately melt off.
- Draining the liquid from the tomatoes will make for a less mushy bruschetta.
- Chop the onion thin but don't mince it. You want clear cuts but not chopping into complete mush.
Nutrition
Calories: 693kcal | Carbohydrates: 51g | Protein: 13g | Fat: 49g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 648mg | Potassium: 335mg | Fiber: 4g | Sugar: 29g | Vitamin A: 608IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 2mg