images/stories/header_image.jpg

Rebecca's Simple Ricotta Spread with Garlic Bruschetta

Print

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

Pin It