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
drizzle of olive oil
1 clove garlic (use half to rub bread with, mince other half for ricotta mixture)
1/2 cup fresh, high quality ricotta cheese
1-2 tablespoons lemon juice
1/2-1 teaspoon lemon zest
1-2 teaspoons honey
2 tablespoons chopped chives
salt & pepper
1 tomato, sliced
basil (to go on top)
sprouts (to go on top)
Drizzle bread slices with olive oil and salt. Toast under the broiler, or grill.
Slice garlic clove in half. Once the bread is done and nicely toasted, rub it with the open side of the garlic. Set aside.
Slice tomato, sprinkle it with some salt and set aside.
Mix together ricotta, lemon juice, lemon zest, minced garlic, honey, salt and pepper. Taste and adjust.
Assemble and top with chopped basil and sprouts.