1. Roughly chop the tomatoes in halves and add to a mixing bowl. 2. Finely chop the garlic and basil and add to the bowl. 3. Add 2 tbsp of extra virgin olive oil and salt and pepper to the bowl and combine. 4. Cut the baguette in half lengthwise. Toast on high in the broiler until golden brown. 5. Spread the ricotta evenly over the toasted bread and then add the tomato mixture. You can serve this right away or let the bruschetta sit in the refrigerator anywhere from 30 minutes to 24 hours. The longer the bruschetta sits in the refrigerator, the better the flavors meld together.
Although you can toast the bread beforehand and let cool to use for later, I recommend you toast bread right before serving to help the ricotta cheese melt a little bit for a creamier bite.Rustic Bruschetta with Riccota
Ingredients
Instructions
Notes
