Heirloom Tomato Bruschetta with Basil Ricotta
Prep time: 
Cook time: 
Total time: 
Serves: 8
Summer just hit a whole new high. Use your ripe tomatoes spread over this rich ricotta on a quality piece of bread. You'll think you've died and gone to heaven.
  • 10 oz bakery bread, about 1 inch thick
  • olive oil spray
  • 1½ cups low fat ricotta
  • 2-3 garlic cloves, minced
  • ½ cup fresh basil, minced
  • ½ tsp salt, divided
  • ¼ tsp pepper
  • 2 tomatoes, sliced
  1. Preheat oven to 400 degrees F.
  2. Arrange bread on baking sheet and mist with olive oil. Bake for 8-12 minutes or until just beginning to brown; remove from oven.
  3. Meanwhile, combine the ricotta, garlic, basil, ¼ teaspoon salt and the pepper in a small bowl.
  4. Spread the ricotta mixture evenly over the surface of the bread. Top with the tomato slices and sprinkle with remaining ¼ teaspoon salt. Serve immediately.
Recipe ever so slightly adapted from Leaf + Grain
Nutrition Information
Serving size: ⅛ loaf Calories: 154 Fat: 3.5 Carbohydrates: 23.3 Sugar: 3.4 Sodium: 388 Fiber: 1.2 Protein: 9.0 Cholesterol: 15
Recipe by Prevention RD at https://preventionrd.com/2013/08/meatless-monday-heirloom-tomato-bruschetta-with-basil-ricotta/