Creamy, bright lemon & chive ricotta tops crisp toast to make a delightful summer appetizer. Tomato & basil add more flavor & nutrition to this quick snack.
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…
Lemon & Chive Ricotta Bruschetta
- 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.