Tomato and Ricotta Salata Bruschetta recipe
All Recipes Appetizers and Snacks Bruschetta Recipes
Ingredients
- 1 loaf Italian bread, cut into 1/2-inch diagonal slices 6 cloves garlic, halved 6 medium tomatoes, seeded and cut into 1/2-inch pieces 1 (4 ounce) package ricotta salata, cut into 1/2-inch pieces 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon finely chopped red onion 1 tablespoon chopped fresh basil ¼ teaspoon salt ¼ teaspoon ground black pepper
Nutrition Info
- 182 caloriescarbohydrate: 27.2 gcholesterol: 7.2 mgfat: 5.4 gfiber: 2 gprotein: 5.9 gsaturatedFat: 1.9 gservingSize: -sodium: 415.4 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Tomato and Ricotta Salata Bruschetta
Directions
-
Preheat the oven to 400 degrees F (200 degrees C). Place bread slices on a baking sheet.
Bake in the preheated oven until toasted, about 5 minutes. Rub 1 side of the bread with the cut garlic.
Toss tomatoes, ricotta salata, olive oil, vinegar, onion, basil, salt, and pepper together in a bowl. Divide evenly over bread.