I have this list....
It's a list of the dishes I have made and are awaiting their turn in the spotlight. You know...they are waiting their turn to be blogged about.
Yes, my dishes feel as though they are famous when I post about them.
Back to the list.
When I don't feel as though I have to post something this. very. instant! I consult the list to see what I am going to share with you next. Basically...who gets their 15 minutes of fame.
Yesterday, I couldn't decide what I wanted to share....so I went to twitter.
I asked the people on twitter if they wanted sweet or savory.
The response I received from Jessica was perfect. She said:
"YES to both. And salty, sweet, savory, spicy, and salty."
Don't you love that response???
Do you think there is possibly a dish on my list that could meet all these criteria?
Well...as soon as I read that, I knew just the thing!
This ricotta bruschetta encompasses all these tastes (though maybe not the spicy, but I'll bet you can get creative and fix that!).
This dish is perfectly well rounded. The tomatoes and mint give it the right amount of sweetness. The ciabatta is drizzled with olive oil, grilled and enlivened by the tangy lemon juice and bold oregano flavors. And the ricotta cheese, perfectly seasoned with salt and pepper, rounds out the brightness of the dish just beautifully.
This dish is truly the most amazing combination of sweet, savory, salty, hearty, fresh and light...all at the same time.
Though the recipe calls for fresh mint, I find that a mixture of fresh mint and basil just adds another layer bursting with flavor.
And what's more...this dish is perfect for Spring!
Not too heavy for an evening appetizer...and not too heavy for an afternoon snack.
Serve this on a warm day with a fresh breeze. As you take your first juicy, crispy bite you will feel the world around you come to life with the promises of Spring beauty.
So what are you waiting for...let's get into the kitchen.
Grab up your ingredients: ciabatta (this is supposed to be a loaf, but when you send The Hubble to the store you get ciabatta rolls. Oh well...it's workable), extra virgin olive oil, skim milk ricotta cheese, fresh mint (and basil, if desired), tomatoes, lemon, dried oregano, salt and black pepper.
Start by preparing the bread. Slice the loaf into 1/2 inch thick slices. Drizzle them with the olive oil.
Grab either a grill pan, indoor, gas or charcoal grill and heat it to medium high heat. Grill the ciabatta until golden brown on both sides, about 2-3 minutes per side. Remove from heat and squeeze the lemon juice over the bread slices. Sprinkle with the dried oregano, salt and pepper.
Now for the topping. Core, seed and dice the tomatoes.
Toss them in a medium bowl with the tomatoes, fresh herbs, salt and pepper.
Gently stir it all up until it is well mixed.
Top the bread with a generous helping of the ricotta topping. Serve and enjoy!!
Slightly adapted from The Food Network
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For the bread
- 1 pound ciabatta bread loaf, cut into 1/2 inch thick slices
- 1/4 cup extra virgin olive oil
- 1 lemon
- 1 teaspoon dried oregano
- salt and freshly ground black pepper
For the topping
- 1 (15 ounce) container skim milk ricotta cheese
- 2 large tomatoes, seeded and diced
- 3 Tablespoons finely chopped fresh mint; plus more for garnish (can sub 1 1/2 Tablespoon basil, if desired)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the bread
- Turn a grill of your choice (grill pan, indoor, gas or charcoal grill) onto medium-high heat.
- Drizzle the bread slices with olive oil.
- Grill the bread until golden on both sides, about 2-3 minutes on each side.
- Remove the bread. Squeeze the lemon juice over the bread slices.
- Sprinkle the oregano, salt and pepper over the bread slices.
For the topping
- In a medium bowl, combine the ricotta, diced tomato, chopped herbs, salt and pepper.
- Gently stir to combine well.
- Top the bread with a generous amount of the cheese topping and garnish with excess mint.
- Serve and enjoy!!