Fresh Tomato and Herbed Ricotta Bruschetta

Ingredients

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Ricotta cheese

  Part skim milk

  1 cup or 246g

• Spinach

  Raw

  1 cup or 30g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Chives

  Raw

  1 tbsp chopped or 3g

• Sourdough bread

  French or vienna

  10 slice, small or 320g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Cut the cherry tomatoes in half and season with salt and pepper. Set aside.
2. In a small mixing bowl, combine the ricotta cheese, spinach, basil, and chives. Stir to combine thoroughly. Set aside.
3. Toast the bread in a toaster or under the broiler in the oven until golden brown.
4. Rub the toast vigorously with the whole raw garlic clove. The rough surface of the bread helps shave the garlic clove. Drizzle or brush the top side of the toast with olive oil.
5. Assemble the bruschetta by layering each piece of toast with the ricotta mixture and sliced tomatoes. Sprinkle with salt and pepper and garnish with snipped chives and chopped basil. Enjoy!

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