Herbed Ricotta and Tomato Bruschetta

(originally made 8/24/2007)

Made this up for lunch today, easy and very good. Jake was underfoot so missed the olive oil step. Didn't have fresh herbs on hand, so subbed dried.


* Exported from MasterCook *

Herbed Ricotta and Tomato Bruschetta

1/4 cup whole milk ricotta cheese (used part skim)
2 teaspoons finely chopped fresh chives
2 teaspoons finely chopped fresh mint (omitted)
1 teaspoon finely chopped fresh tarragon
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
4 teaspoons finely chopped fresh flat-leaf parsley -- divided
8 slices country-style bread -- (1-ounce)
1 garlic clove -- halved
1 1/2 teaspoons extravirgin olive oil
1 large ripe tomato -- cut into 8 (1/4-inch-thick) slices (about 8 ounces)
1/8 teaspoon salt

Prepare grill. Combine first 6 ingredients; stir in 1 tablespoon parsley.

Place bread slices on grill rack; grill 1 minute on each side or until lightly browned. Rub one side of each bread slice with cut sides of garlic. Discard garlic. Brush oil evenly over garlic-rubbed sides of bread slices. Spread 1 1/2 teaspoons ricotta mixture over each bread slice; top each serving with 1 tomato slice. Sprinkle salt and remaining 1 teaspoon parsley evenly over the tomatoes. Serve immediately.

Yield
8 servings (serving size: 1 piece)

Nutritional Information
CALORIES 102(24% from fat); FAT 2.7g (sat 0.8g,mono 0.9g,poly 0.2g); PROTEIN 3.4g; CHOLESTEROL 4mg; CALCIUM 37mg; SODIUM 224mg; FIBER 1.2g; IRON 1mg; CARBOHYDRATE 15.7g

 Cooking Light, JUNE 2007

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