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

  Whole milk

  1 cup or 248g

• 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, Toasted

  10 slice, large or 880g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

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

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