Saturday, December 29, 2007

Brushetta: Ricotta cheese with Olives

Once the chopping is done, this is ready in minutes!!

BRUSCHETTA OF RICOTTA CHEESE WITH
OLIVES

Italian bread, diagonally cut 1 inch slices
prosciutto, 3-4 thin slices
1/4 cup Calamata olives, pitted and chopped
1/2 16oz can diced tomatoes
1/4 cup onion, finely diced
1/2 Tbsp garlic, finely minced
2 Tbsp extra virgin olive oil
1/4 cup fresh parsley, finely chopped
1/2 tsp basil
1/4 tsp oregano
1 Tbsp bread crumbs
salt and pepper
1/3 cup Ricotta Cheese

Preheat oven to 425°F.

Toast bread slices for 4-5 minutes or until lightly browned.

Combine remaining ingredients in bowl and season to taste with salt and pepper.

Spoon 1 tablespoon of the tomato mixture onto each toasted slice of bread.

Roll slices of prosciutto and slice into 1/8" inch pieces. Place on top of tomato mixture and serve.

1 comment:

Crafty Green Poet said...

brilliant, I really want a bruschetta recipe - this one looks great!