Ricotta With Lemon Basil And Honey Bruschetta Food

BLUEBERRY LEMON RICOTTA BRUSCHETTA

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.

RICOTTA BRUSCHETTA WITH SWEET AND SPICY TOMATOES

Steps:

• For the tomatoes: Preheat the oven to 400 degrees F.
• Spread the cherry tomatoes, garlic, basil, olive oil and salt on a small rimmed baking sheet and toss well to coat. Roast until the tomatoes have popped and are beginning to brown, 30 to 40 minutes. Allow to cool slightly.
• For the spicy honey: Meanwhile, combine the honey, Calabrian chile, salt and 2 tablespoons water in a small saucepan. Bring to a simmer over medium heat, then let simmer for 5 minutes. Remove from the heat to cool completely.
• For the bruschetta: Heat a grill pan over medium-high heat.
• Whisk together the ricotta, salt and 2 tablespoons olive oil in a bowl. Drizzle the remaining 2 tablespoons olive oil on the bread and grill until golden brown and toasted, about 4 minutes per side. Divide the ricotta among the bread slices. Top with the tomatoes and drizzle with spicy honey. Scatter the basil over the top.

HONEY-TOMATO BRUSCHETTA WITH RICOTTA

Steps:

• Preheat the oven to 300°F
• Line a large rimmed baking sheet with parchment paper.
• In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt and pepper.
• Scrape the tomatoes onto the prepared baking sheet and turn them cut side up.
• Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown; let cool.
• Preheat the broiler.
• Spread out the baguette slices on a baking sheet.
• Broil for about 30 seconds on each side, until the edges are golden brown.
• Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes.
• Lightly drizzle the tomatoes with the buckwheat honey, sprinkle with the sliced basil and serve with additional buckwheat honey on the side.
• *The roasted tomatoes can be refrigerated for up to 2 days; bring to room temperature before serving.

FRESH RICOTTA AND FAVA BEAN BRUSCHETTA

Steps:

• Cook fava beans or lima beans in medium saucepan of boiling salted water until just tender, about 1 1/2 minutes for fava beans or about 4 minutes for lima beans. Drain. Rinse under cold water; drain well. Peel fava beans if using; set aside. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F. Arrange bread pieces on baking sheet; toast in oven until light golden, about 12 minutes. Rub 1 side of each bread piece with cut side of 1 garlic half, pressing firmly to release juices into bread. Top each bread piece with 1 heaping tablespoon ricotta cheese, then fava beans, dividing equally. Place 2 bread pieces on each of 8 plates. Drizzle lightly with olive oil. Sprinkle with salt and pepper. Garnish with sliced basil and serve.