Tomato and Ricotta Salata Bruschetta
1 loaf Italian bread
cut into 1/2-inch diagonal slices
6 cloves garlic
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
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.
There are no reviews for this recipe yet, use a form below to write your review