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Bruschetta with Ricotta-Lemon

The bruschetta originated in Tuscany. The term “bruscato” means, roasted, or charred, roasted in the oven or on the grill. The original bruschetta had only extra virgin olive oil, salt, and pepper, then it was rubbed with fresh garlic. Worldwide there are dozens of toppings that can be used on bruschetta.  This recipe is an original because of the simple use of good quality ricotta, zest of fresh lemon, and fresh basil. What could be better than this refreshing bruschetta with a drizzle of olive oil ?    Chef Alba 

Brushetta with Ricotta-Lemon
Brushetta with Ricotta-Lemon
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The bruschetta originated in Tuscany. The term "bruscato" means, roasted, or charred, roasted in the oven or on the grill. The original bruschetta had only extra virgin olive oil, salt, and pepper, then it was rubbed with fresh garlic. Worldwide there are dozens of toppings that can be used on bruschetta.  This recipe is an original because of the simple use of good quality ricotta, zest of fresh lemon, and fresh basil. What could be better than this rrefreshing bruschetta with a drizzle of olive oil?    Chef Alba 
Servings
4 people
Servings
4 people
Brushetta with Ricotta-Lemon
Brushetta with Ricotta-Lemon
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
The bruschetta originated in Tuscany. The term "bruscato" means, roasted, or charred, roasted in the oven or on the grill. The original bruschetta had only extra virgin olive oil, salt, and pepper, then it was rubbed with fresh garlic. Worldwide there are dozens of toppings that can be used on bruschetta.  This recipe is an original because of the simple use of good quality ricotta, zest of fresh lemon, and fresh basil. What could be better than this rrefreshing bruschetta with a drizzle of olive oil?    Chef Alba 
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Units:
Instructions
  1. Drizzle olive oil on each slice of bread and toast or grill so that the outside is crisp and the inside still slightly moist. When ready, rub the garlic clove on each slice.
  2. In a bowl, whip the ricotta with a fork. Add zest of 1 lemon in the ricotta. Add pinch of Secolari Fleur de Sel Sea Salt, and black pepper.
  3. Place a spoonful of ricotta mixture over each toasted bread. Freshly grate zest on each crostini, and a drizzle of Secolari Basil Olive Oil. Top with a fresh basil leaf.
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