Herbed Ricotta Bruschettas

Name: Herbed Ricotta Bruschettas
Prep time: 13 min
Cook time: 13 min
Total time: 13 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 Tbsp minced fresh chives; 2 Tbsps minced fresh dill; 473 milliliters heavy cream; 1 teaspoon kosher salt; 6 servings Kosher salt and freshly ground black pepper; 59 milliliters freshly squeezed lemon juice (2 lemons); 118 milliliters good olive oil; 6 servings Good olive oil; 2 liters salad greens or mesclun mix; 3 Tbsps minced scallions, white and green parts (2 scallions); 1 round sourdough bread; 3 Tbsps good white wine vinegar; 1 whole garlic clove, cut in half; 946 milliliters whole milk

Herbed Ricotta Bruschettas is a vegetarian hor d'oeuvre. This recipe makes 6 servings with 880 calories, 16g of protein, and 68g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have scallions, olive oil, dill, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 13 minutes.

Instructions

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.

Equipment you will use

Grill

Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.

Ingredients you will need

Green Onions

Ricotta Cheese

Chives

Pepper

Dill

Salt

Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.

Ingredients you will need

Bread

When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned.

Ingredients you will need

Olive Oil

Bread

Equipment you will use

Grill

Remove from the grill and rub each slice of bread with the cut side of the garlic clove.

Ingredients you will need

Whole Garlic Cloves

Bread

Dry Seasoning Rub

Equipment you will use

Grill

Sprinkle with salt and pepper and spread with the herbed ricotta.

Ingredients you will need

Salt And Pepper

Ricotta Cheese

Spread

Serve 2 warm slices per person with the green salad on the side.

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Ingredients you will need

Water

Equipment you will use

Cheesecloth

Sieve

Bowl

Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Ingredients you will need

Vinegar

Cream

Milk

Salt

Equipment you will use

Pot

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.)

Ingredients you will need

Ricotta Cheese

Equipment you will use

Cheesecloth

Sieve

Bowl

Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Ingredients you will need

Ricotta Cheese

Wrap