Appetizers Spreads, Tapenades & Bruschetta Rebecca's Simple Ricotta Spread with Garlic Bruschetta
Rebecca's Simple Ricotta Spread with Garlic Bruschetta
1 pint fresh whole milk ricotta cheese
1 tablespoon of chives, chopped
1 tablespoon olive oil
Pinch of sea salt
1 loaf ciabatta, cut into slices
1 clove garlic
1 tablespoon olive oil
Preheat oven to 425° F. Rub both sides of the sliced bread with the garlic clove, and then brush with olive oil. Lie on cookie sheet and bake in oven until brown and toasty.
In a bowl place ricotta and stir until slightly smooth. Drizzle olive oil over the top, and sprinkle with chives and sea salt.
Serve toasts along with spread.
Chef Rebecca Bloom
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Senator Biden's Favorite Oatmeal Raisin Cookies
1 cup shortening or butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1 cup raisins
nuts (optional)
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