Bruschetta With Ricotta Lemon Spread Food

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BRUSCHETTA WITH RICOTTA-LEMON SPREAD



Bruschetta with Ricotta-Lemon Spread image

This quick appetizer comes together in minutes, and the spread will keep in the refrigerator up to a week.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes about 1 cup

Number Of Ingredients 8

1 baguette, sliced on bias
1 clove garlic
1 cup ricotta cheese
2 teaspoons finely grated lemon zest
Coarse salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh oregano, finely chopped

Steps:

  • Brush baguette slices with olive oil, grill until toasted. Rub slices with raw garlic clove.
  • Stir together ricotta, zest, olive oil, basil, and oregano. Season with salt and pepper. Spread can be refrigerated, in an airtight container, up to 1 week.

RICOTTA WITH LEMON, BASIL, AND HONEY BRUSCHETTA



Ricotta with Lemon, Basil, and Honey Bruschetta image

A delicate honey -- like acacia or fireweed -- won't overpower the basil or ricotta, but even an everyday honey varietal such as wildflower or clover help give this bruschetta its sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 5

Fresh ricotta
Lemon zest
Toasts
Basil leaves
Delicate honey, such as acacia

Steps:

  • Mix fresh ricotta with lemon zest, and spread onto toasts (do not rub with garlic or drizzle with oil in this variation). Add a few basil leaves, and drizzle with delicate honey.

HERBED RICOTTA BRUSCHETTAS



Herbed Ricotta Bruschettas image

Provided by Ina Garten

Time 13m

Yield 6 servings

Number Of Ingredients 18

2 cups ricotta, store-bought or homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
1 round sourdough bread
Good olive oil
1 whole garlic clove, cut in half
Green Salad Vinaigrette (recipe follows)
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
8 to 10 cups salad greens or mesclun mix
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
  • Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.
  • When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.
  • Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
  • Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
  • Place the salad greens in a large bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

BLUEBERRY LEMON RICOTTA BRUSCHETTA



Blueberry Lemon Ricotta Bruschetta image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pint fresh blueberries
2 tablespoons sugar
1 tablespoon balsamic vinegar
1 1/2 cups whole-milk ricotta
1/4 cup heavy cream
Zest of 1 lemon plus juice of 1/2 lemon
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 small loaf French bread, sliced into twelve 1/2-inch-thick rounds
1 stick (8 tablespoons) salted butter, softened
12 fresh basil leaves
Balsamic glaze (store-bought), for drizzling
1 lemon

Steps:

  • For the blueberries: Macerate the blueberries by mixing them together with the sugar and balsamic vinegar in a small bowl. Set aside while you make the ricotta mix and the bruschetta.
  • For the lemon ricotta: Add the ricotta, heavy cream, lemon zest and juice, salt and pepper to the bowl of a food processor. Mix until the ricotta is smooth and fluffy, 1 to 2 minutes.
  • For the crostini: Heat a griddle (or large cast-iron skillet) over medium-high heat. Spread each side of the sliced bread with some butter. Toast the bread on both sides until crisp and golden, 1 to 2 minutes per side. Allow the bread to cool slightly.
  • For serving: To assemble, smear a heaping tablespoon of the lemon-ricotta mixture onto a piece of toasted bread. Top with a tablespoon of the macerated blueberries and garnish with a basil leaf. Transfer the bruschetta to a platter and drizzle with the balsamic glaze. Zest the lemon over the platter before serving.

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