I adore bruschetta in every possible way. As well as sun-dried tomatoes that I try to make every summer. More often oven then sun-dried, but that’s okay. Either way, they taste like summer to me!
All you need to do is chop them nicely and heat them together with a few garlic cloves and that lovely olive oil they’ve been stored in.
I like to spice ricotta up a bit because it’s quite blend for my taste. Add some salt and pepper, garlic if you wish. I’ve added some fresh chives as well.
Grill your baguette slices, rub them with garlic and drizzle with olive oil. Put some ricotta over it and top it all up with sun-dried tomato sauce you’ve made previously. Enjoy!
Ricotta, Sun-Dried Tomato and Garlic Sauce Bruschetta
I adore bruschetta in every possible way. As well as sun-dried tomatoes that I try to make every summer. More often oven then sun-dried, but that’s okay. Either way, they taste like summer to me!
Ingredients
- 1 handful sun-dried tomatoes and their oil
- 5 garlic cloves
- 250 grams ricotta cheese
- baguette slices
- salt, pepper, olive oil
Instructions
- Chop the tomatoes nicely and heat them together with a few garlic cloves and that lovely olive oil they’ve been stored in. Season with salt and pepper.
- Spice ricotta up a bit by adding some salt and pepper, garlic if you wish. I’ve added some fresh chives as well.
- Grill your baguette slices, rub them with garlic and drizzle with olive oil.
- Put some ricotta over it and finish with sun-dried tomato sauce you’ve made previously. Enjoy!
