oftt

Rebecca's Simple Ricotta Spread with Garlic Bruschetta

by Administrator
Print Email

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

 

restaurant news

Gelato Bar
Los Angeles
by Lisa Dinsmore

ice-cream-cones.jpg Despite the fact I have parents who eat ice cream almost every day (if they could have it at every meal, they would), until recently I thought I could live happily without ever lifting a dessert...

Read more...
Estelle's Southern Cuisine
Boston
by Kitty Kaufman

estellesWe're on for a Saturday night special at Estelle's on Tremont St at the corner of Mass Ave. It's been a year since they took over this corner: Brian Poe, of Poe's Kitchen at the Rattlesnake,...

Read more...
Hotel Crandon Restaurant
Mid-West
by Scott R. Kline

hotelcrandon_7515.jpgThe Hotel Crandon Restaurant in Crandon, Wisconsin came highly recommended from the ladies at the local visitor’s bureau. Seems the husband of one of them liked their Hotel Heart Attack burger...

Read more...
New York City Through a Foodie's Eyes
New York
by David Latt

eataly.jpgIf you are a foodie visiting New York, you're probably planning on visiting Mario Batali's Eataly where you'll wander the crowded aisles a bit dazed. Glass fronted counters and small eating...

Read more...