Mediterranean Bruschetta
- Level: Easy
- Yield: 4 to 6 servings (makes about 16)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 420
- Total Fat
- 21
- Saturated Fat
- 8
- Carbohydrates
- 42
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 17
- Cholesterol
- 36
- Sodium
- 530
- Total: 16 min
- Prep: 10 min
- Cook: 6 min
Ingredients
For the bread:
1 pound ciabatta bread loaf, cut into 1/2-inch wide slices (about 16)
1/4 cup olive oil
1lemon, juiced (about 3 tablespoons)
1 teaspoon dried oregano
Salt and freshly ground black pepper
For the topping:
1 (15-ounce) container whole milk ricotta cheese
2 large tomatoes, seeded and diced (about 2 cups)
3 tablespoons finely chopped fresh mint leaves, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread slices with olive oil. Grill the bread until golden on both sides, about 2 to 3 minutes per side. Remove the bread, and squeeze the lemon juice over the bread slices. Sprinkle the bread slices with dried oregano, salt, and pepper.;
For the topping:
- In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint, salt, and pepper. Gently stir to combine.
- To serve, either spoon the cheese topping over the bread and sprinkle more chopped mint over the bruschetta for garnish, or place the cheese topping in a bowl and serve with the grilled bread alongside.