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Tomato, pine nut and ricotta bruschetta
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Prep Time:
10 minutes
10 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
15 minutes
15 minutes
Ingredients:
- 82.50 ml oregano leaves
- 350g fresh ricotta cheese
- 70g semi-dried tomato
- 40.00 ml pine nuts, toasted
- 20g parmesan cheese, grated
- 8 slices day-old sourdough bread
- 2 garlic cloves, halved lengthways
- 75.08 gm extra-virgin olive oil
Instructions:
- Mince 1/4 cup oregano. Mix ricotta, tomatoes, pine nuts, parmesan, and minced oregano in a bowl. Add salt and pepper to taste.
- Toast both sides of the bread until beautifully golden. Rub the cut side of the garlic over one side of the bread. Drizzle each slice with a decadent teaspoon of oil. Spread the irresistible ricotta mixture on top. Season with a touch of salt and pepper. Drizzle another teaspoon of oil over each slice. Finish with a sprinkle of the remaining fragrant oregano. Serve and delight in every bite.
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