Bruschette With Ricotta and Peperonata
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
- Extra-virgin olive oil
- 6slices country bread, ½-inch thick
- 1clove garlic, halved 1½ cups fresh ricotta, drained if necessary, at room temperature
- Kosher salt
- 2cups peperonata (recipe follows)
Nutritional analysis per serving (6 servings)
82 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 147 milligrams sodium
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!