Tomato and Ricotta Salata Bruschetta

Tomato and Ricotta Salata Bruschetta

1 loaf (8 ounces) Italian bread, cut on diagonal into 1⁄2-inch-thick slices
8 garlic cloves, each cut in half
1 pound ripe plum tomatoes (6 medium), seeded and cut into 1⁄2-inch pieces
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh basil
4 ounces ricotta salata, feta, or goat cheese, cut into 1⁄2-inch pieces
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
1⁄4 teaspoon salt
1⁄4 teaspoon coarsely ground black pepper

1. Preheat oven to 400°F. Place bread slices on cookie sheet and bake until lightly toasted, about 5 minutes. Rub one side of each toast slice with cut side of garlic.
2. Meanwhile, in bowl, gently toss tomatoes, onion, basil, cheese, oil, vinegar, salt, and pepper until combined.
3. To serve, spoon tomato mixture on garlic-rubbed side of toast slices. Makes 16 bruschetta.
Bruschetta is toasted Italian bread that is rubbed with garlic and drizzled with olive oil. It’s often topped with savory ingredients to make a simple appetizer. Here we use ripe tomatoes and ricotta salata, a lightly salted pressed sheep’s milk cheese. Ricotta salata can be found at Italian markets and specialty food stores.

Tuscan White-Bean Bruschetta

Prepare toast as directed but prepare topping as follows: In bowl, with fork, lightly mash 1 can (151⁄2 to 19 ounces) white kidney beans (cannellini), rinsed and drained, with 1 tablespoon fresh lemon juice. Stir in 1 tablespoon olive oil, 2 teaspoons chopped fresh parsley, 1 teaspoon minced fresh sage, 1⁄4 teaspoon salt, and 1⁄8 teaspoon coarsely ground black pepper. Just before serving, spoon mixture over garlicrubbed side of toast slices. Sprinkle with 1 teaspoon chopped fresh parsley. Makes 16 bruschetta.

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