Tomato & Ricotta Salata Bruschetta Recipe
Ingredients
| 8 slices country style bread, toasted and each cut in half | ||
| Garlic | 1 Clove (5gm), cut in half | |
| 1 pound ripe plum tomatoes seeded and cut into 1/2 inch pieces | ||
| 4 ounces ricotta salata or feta cheese, cut into 1/2 inch pieces | ||
| Extra virgin olive oil | 2 Tablespoon | |
| Red onion | 1 Tablespoon, finley chopped | |
| Basil | 1 Tablespoon, chopped | |
| Balsamic vinegar | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 14 teaspoon coarsely ground black pepper | ||
Directions
Lightly rub 1 side of each piece of toast with garlic halves; discard garlic.
In medium bowl, gently toss plum tomatoes with remaining ingredients.
If not serving right away, cover tomato mixture and let stand at room temperature for up to 2 hours.
Just before serving, spoon tomato mixture over garlic rubbed side of toast slices.
In medium bowl, gently toss plum tomatoes with remaining ingredients.
If not serving right away, cover tomato mixture and let stand at room temperature for up to 2 hours.
Just before serving, spoon tomato mixture over garlic rubbed side of toast slices.
Chef
