Ricotta and Tomato Bruschettas

It is best to have aperitivo with a nice snack, and here is one for you. Just in time for a happy hour on a Friday, in the convenience of your own home!

Whether you’re hosting a brunch or just trying to relax with a glass of Aperol Spritz, this will be a great go to for any occasion!

Aperitivo, or aperitif, was born in Turin more than 200 years ago, when in 1786 Antonio Benedetto Carpano began to produce an aromatized wine obtained with an infusion of herbs and spices. Today the aperitivo moment is at the center of city life: from the historic cafés in the center to the new lounge-style meeting places on the Murazzi (the riverfront), you can finish the afternoon with a drink accompanied by appetizers based on typical Italian products such as cheeses, cured meats, breadsticks, or bruschettas.

So here is a very easy and quick to make an appetizer!

Chop tomatoes into small cubes, mix with olive oil, minced garlic, basil and aceto balsamico and season with salt and pepper.

Toast the bread in a pan on some olive oil for a few minutes until nice golden colour.

Once the bruschettas are done, add ricotta, tomatoes and top with some parmesan cheese.

Print

With ImageWithout Image

Ricotta and Tomato Bruschettas

Yield: 2

Ingredients

• Bread - 4 slices
• Ricotta - 80 g
• Tomatoes - 2
• Garlic - 1 clove
• Basil - 1 teaspoon
• Aceto balsamico - 1 teaspoon
• Parmesan cheese - 3 tablespoons
• Olive oil - 4 tablespoons

Instructions

1. Chop tomatoes into small cubes, mix with 1/2 a tablespoon of olive oil, minced garlic, basil and aceto balsamico and season with salt and pepper.
2. On the rest of olive oil toast your bread in a pan for a few minutes until nice golden colour.
3. Once the bruschettas are done, add ricotta, tomatoes and top with some parmesan cheese.