If you are looking for a great new appetizer recipe your Super Bowl party this weekend, give this ricotta herb bruschetta a whirl. I made it last weekend for a dinner party I hosted and it was a hit! Our friends loved the unexpected flavors, the fresh herbs were a treat especially at this time of year. I made a double batch so that Chris and I could have leftovers the next day with a little salad for dinner, yum. I found the recipe in my new Ina Garten cookbook, surprise surprise! Enjoy…
- 2 cups ricotta cheese
- 3 tbsp minced scallions, white and green parts (2 scallions)
- 2 tbsp minced fresh dill
- 1 tbsp minced fresh chives
- Kosher salt and freshly ground black pepper
- 1 round sourdough bread
- Good olive oil
- 1 whole garlic clove, cut in half
- Cut the bread in half and cut each half into 6 thick slices to make 12 slices total. The recipe calls for you to toast the bread on the grill but I just used my toaster because it was easier. After I toasted the bread I sprayed it with some olive oil and kept it warm in my oven set at 200 degrees.
- Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and ½ teaspoon pepper and set aside.
Remove the bread from the toaster or grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread the herbed ricotta. Serve 2 warm slices per person (makes 6 servings).