Spring cleaning is happening today at my house, so I’m gonna keep this one short and get back to it. My dad is in town visiting, which I love because he’s the cheapest labor around. As long as I keep the fridge stocked with beer, he’s a happy guy.
So I guess you could say this was a fancy beer snack we had yesterday evening. Not a pairing I would recommend, but my dad is not really the “pairing” kind.
This ricotta mixture is light and mellow – it’s not a punch of garlic-herby flavor – it’s bright and slightly sweet. Of course, you could could adjust it to be as bold as you like.
It’s bruschetta day on The Food Matters Project today – click here to read what it’s about and to check out what some of the others have made…
- 6-8 slices whole grain bread
- 1 garlic clove (use half to rub bread with, mince other half for ricotta mixture)
- 1 tomato
- ½ cup fresh, high quality ricotta cheese
- 1-2 tablespoons lemon juice
- ½-1 teaspoon lemon zest
- 1-2 teaspoons honey
- 2 tablespoons chopped chives
- Extra-virgin olive oil, for drizzling
- Sea salt and fresh black pepper
- Basil, chopped
- Drizzle the bread slices with olive oil and season with a pinch of salt. Toast under the broiler, or grill.
- Slice garlic clove in half. Once the bread is nicely toasted, rub it with the open side of the garlic. Set aside.
- Slice the tomato, sprinkle it with some salt, and set aside.
- Mix together the ricotta, lemon juice, lemon zest, minced garlic, honey, chives, and pinches of salt and pepper. Taste and adjust seasonings.
- Assemble and top with chopped basil and sprouts.