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Tomato, Pine Nut and Ricotta Bruschetta

By **Mandy**

Added August 25, 2008 | Recipe #321222

Categories: Appetizer Lunch/snacks Cheese

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Total Time:

Prep Time:

Cook Time:

4 mins

2 mins

Mandy's Note:

A twist on traditional bruschetta found in SFI April 2007. Makes a great snack!

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Ingredients:

Servings:

Units: US | Metric

1/3 cup oregano leaves
350 g fresh ricotta cheese
1/3 cup sun-dried tomato, chopped
2 tablespoons pine nuts, toasted
20 g parmesan cheese, grated
8 slices day-old sourdough bread
2 garlic cloves, halved lengthways
1/3 cup extra virgin olive oil

Directions:

1

Finely chop 1/4 cup oregano. Combine ricotta, tomatoes, pine nuts, parmesan and chopped oregano in a bowl. Season with salt and pepper.
2

Toast both sides of bread until golden. Rub cut side of garlic over 1 side of bread. Drizzle each with 1 teaspoon of oil. Top with ricotta mixture. Season with salt and pepper. Drizzle each with 1 teaspoon of oil. Top with remaining oregano. Serve.