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Ricotta and green onion bruschetta

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  • Prep Time15 mins
  • Total Time25 mins
  • Makes8 servings
Ricotta and green onion bruschetta

Photo, Erik Putz.

Chatelaine Triple Tested

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.


Chatelaine Quickies: Gourmet hot dogs

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