Mediterranean Bruschetta
Serves 6
Recipe By: Giada De Laurentiis
For the bread:
1 pounds ciabatta bread loaf -- cut into 1/2-inch wide slices (about 16)
1/4 cup olive oil
1 lemon -- juiced (about 3 tablespoons )
1 teaspoons dried oregano
Salt and freshly ground black pepper
For the topping:
1 container whole milk ricotta cheese (15-ounce)
2 large tomatoes -- seeded and diced (about 2 cup s)
3 tablespoons finely chopped fresh mint leaves -- plus more for garnish
1/2 teaspoons salt
1/4 teaspoons freshly ground black pepper
For the bread:
Place a grill pan over medium-high heat or preheat a gas or charcoal
grill. Drizzle the bread slices with olive oil. Grill the bread until
golden on both sides, about 2 to 3 minutes per side. Remove the
bread, and squeeze the lemon juice over the bread slices. Sprinkle
the bread slices with dried oregano, salt, and pepper.
For the topping:
In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint,
salt, and pepper. Gently stir to combine.
To serve, either spoon the cheese topping over the bread and sprinkle
more chopped mint over the bruschetta for garnish, or place the
cheese topping in a bowl and serve with the grilled bread alongside.
Prep Time: 10 minutes
Cook Time: 6 minutes
Yield: 4 to 6 servings (makes about 16)
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