Ricotta and green onion bruschetta

Prep 15 min
Total 25 min
Serves 8

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Ingredients

1
wooden skewer
8
grape tomatoes
4 1/2-in. slices
artisanal sourdough bread
2 tbsp
olive oil
1
garlic clove, cut in half
1 tsp
sea salt
1/2 cup
smooth ricotta
3 tbsp
green onion and basil pesto, (see link below)

Instructions

  • PREHEAT barbecue to medium. Oil grill.
  • SKEWER tomatoes. Brush bread and tomatoes with oil, then cook, until dark grill marks form, about 3 min per side. Transfer bread to a plate and rub 1 side of each toast with garlic. Cut each in half. Sprinkle with salt.
  • DIVIDE ricotta among bread slices, then top each bread with 1 tsp of green onion and basil pesto and a tomato.

Nutrition

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Issue: July 2017

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Photo credit: Photo, Erik Putz.

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