Ingredients
- Italian bread, sliced
- Ricotta cheese
- Ripe tomatoes, finely chopped
- Olive oil
- Fresh garlic, minced
- Fresh basil, chopped
- White balsamic vinegar
- Maldon salt (or any flaky sea salt)
- Freshly ground black pepper
- Garlic powder
- Dried oregano
Instructions
- Prepare the Marinated Tomatoes:
- In a bowl, combine the diced tomatoes, minced garlic, chopped basil, a drizzle of olive oil, and a splash of white balsamic vinegar.
- Season the mixture with Maldon salt and freshly ground black pepper to taste.
- Let the mixture sit for a bit to allow the flavors to meld.
- Season the Ricotta:
- In a separate bowl, mix ricotta cheese with garlic powder and dried oregano. Adjust the quantities to taste, ensuring a well-seasoned ricotta mixture.
- Toast the Bread:
- Toast slices of Italian bread until they are golden and crisp. You can do this in a toaster, under a broiler, or on a grill for added flavor.
- Assemble the Bruschetta Toast:
- Once the bread is toasted, smear each slice generously with the seasoned ricotta mixture.
- Top with a spoonful of the tomato and basil mixture.
- Final Touches:
- Finish each piece of bruschetta with an additional drizzle of olive oil.
- Sprinkle a tiny pinch of Maldon salt and a twist of black pepper over the top for added flavor and texture.
- Serve:
- Serve immediately while the toast is warm and the ricotta is cool and creamy against the tangy, marinated tomatoes.
