Ricotta Bruschetta
This Ricotta Bruschetta is made with toasted bread and a savory and sweet spread of creamy whipped ricotta, juicy nectarines, crushed pistachios and fresh summer tomatoes.
Servings: 15 crostini
Calories: 108kcal
Ingredients
- 1 large baguette, sliced on the bias into 1/2-inch thick rounds
- 1/4 cup olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. garlic powder
- 4 oz. ricotta cheese, drained
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup fresh basil leaves, roughy chopped
- 1 ripe nectarine, pitted and diced
- 1 cup cherry tomatoes, halved or quartered
- 1 Tbsp. balsamic glaze
- fresh basil leaves, roughly chopped
- 2 Tbsp. chopped pistachios
- red pepper flakes
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Arrange the baguette slices on the baking sheet.
- Whisk together olive oil, salt, pepper, and garlic powder for the seasoned olive oil in a small bowl. Brush or drizzle the olive oil mixture evenly over the baguette slices. Bake for 5-7 minutes, or until golden brown and crispy. Remove from oven and let cool slightly.
- Season the ricotta with salt, pepper and fresh basil in a small bowl. Give it a good stir, then spoon it on to each baguette slice divided evenly between all slices.
- Arrange a few pieces of nectarine and cherry tomatoes on top of the ricotta. Drizzle balsamic glaze over the assembled crostini. Sprinkle with fresh basil, crushed pistachios, and red pepper flakes.
Notes
- If you don't have balsamic glaze, you can make your own by simmering balsamic vinegar in a saucepan over medium heat until reduced and syrupy.
- Nutritional information is an estimate and will vary with substitutions.
Nutrition
Serving: 1piece | Calories: 108kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 131mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g
