Lemon-Thyme Bruschetta

Print Email
Adpated from FOODday

8 ounces whole milk ricotta cheese
Juice and zest of one lemon
1 Tablespoon honey plus more for topping
1-1/2 teaspoons fresh thyme, chopped, plus more for garnish
Salt & pepper to taste

Heat oven to 400°F. Place bread slices on a baking sheet and brush both sides of the bread with oil. Bake until golden brown, 4 to 5 minutes per side.

Mix ricotta, lemon juice and zest, 1 Tablespoon honey, 1-1/2 teaspoons fresh thyme, salt and pepper in a small bowl. Spread over cooled bread slices. Top with more honey and thyme.


- Recipe courtesy of Noble Pig


restaurant news

Breakfast Quinoa, Canyons, and Bears, Oh My!
by Susan Russo

macyscafe.jpgFour years ago Jeff and I took a memorable road trip through New Mexico and Arizona on the way to the Grand Canyon. I don't know what I loved more, the awe-inspiring landscapes or the...

Huddle House
Southern States
by Diane Sokolow

mother_children.jpgWhat does traditional Southern cooking, and traditional Jewish cooking have in common.  One word.  BEIGE!

I was in the Great Smokey Mountains over the weekend, visiting the part of my family who...

Via Matta: A touch of Tuscany in Boston
by Kitty Kaufman

Via Matta 4Via Matta's got location and style as it dazzles regional flavors of Tuscany. Sitting on prime real estate in Back Bay, Boston, Chef Michael Schlow dishes Italian with flair and a sense of humor....

Girasol Brings Class to Studio City
Los Angeles
by Lisa Dinsmore

girasolintExcept for a short stint on the Westside, I've spent over 20 years living in the Valley. And I love it. I really do. Yet, since I became more of a "foodie" a few years ago, I have been...