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Tomato and Ricotta Salata Bruschetta

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Tomato and Ricotta Salata Bruschetta

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    Directions

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    Ingredients :

  • 1 loaf Italian bread
  • cut into 1/2-inch diagonal slices
  • 6 cloves garlic
  • halved
  • 6 medium tomatoes
  • seeded and cut into 1/2-inch pieces
  • 1 (4 ounce) package ricotta salata
  • cut into 1/2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon chopped fresh basil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Methods :

  • Preheat the oven to 400 degrees F (200 degrees C). Place bread slices on a baking sheet.
  • Bake in the preheated oven until toasted, about 5 minutes. Rub 1 side of the bread with the cut garlic.
  • Toss tomatoes, ricotta salata, olive oil, vinegar, onion, basil, salt, and pepper together in a bowl. Divide evenly over bread.
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