Ricotta and green onion bruschetta

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PREP TIME

15 min

TOTAL TIME

25 min

Serves

8

Ricotta and green onion bruschetta

Photo, Erik Putz.

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.

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